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"This is my second order for your oregano and
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- Tuscan Chicken With Bean Salad
- (Pollo alla Toscana con Insalata di Fagioli)
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Ingredients:
One 4 to 4 and 1/2-lb chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 and 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
Three 15-ounce cans cannellini (white kidney beans), rinsed, drained-
- Directions:
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- Arrange chicken in 12 x 9 x 2-inch baking dish.
Mince 5 garlic cloves; mix in 1 teaspoon salt.
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- Rub garlic mixture into chicken.
Mix lemon juice, 2 tablespoons olive oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl.
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- Pour over chicken. Season with pepper.
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- Cover; chill up to 3 hours.
Preheat oven to 350° F.
Place cannellini beans in large skillet.
Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons olive oil and 1 tablespoon rosemary.
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- Season with salt and pepper.
Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes.
Remove from oven. Preheat broiler.
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- Broil chicken until just brown, about 4 minutes.
Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes.
Spoon salad onto platter.
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- Top with chicken and pan juices. Serves 4.
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