ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS
Provided by The Epicurious Test Kitchen
Categories Bean Chicken Low Fat Kid-Friendly Dinner Lemon Healthy Capers Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
- Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
- Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
WHITE BEAN CHICKEN STEW
Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
EASY CHICKEN CASSEROLE
This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium
CRISPY CHICKEN WITH PANCETTA & BUTTER BEANS
Crisp chicken, flavoursome pancetta and soft butter beans combine to make a mouth-watering one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Heat the oil in a large roasting tin, then brown the chicken legs in batches until golden and crisp. Remove from the tin and set aside.
- Sizzle the pancetta cubes in the same tin. When they're just beginning to brown, add the onion, garlic and rosemary. Fry for a few mins, stirring, then pour in the wine and stock. Bring to the boil, then simmer for 10 mins until the onion wedges are starting to soften and the liquid has reduced. Tip in the cherry tomatoes, beans, sugar, bay leaf, remaining rosemary sprig and seasoning. Give everything a good stir, then bring back to a simmer.
- Sit the chicken legs on top of the bean mixture and pour over any extra juices from the chicken. Bake for 40-45 mins until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.
Nutrition Facts : Calories 701 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 2.82 milligram of sodium
WHITE BEANS IN TOMATO SAUCE WITH SAGE AND PANCETTA
Categories Bean Herb Pork Tomato Side Quick & Easy Legume Fall Sage Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side dish servings
Number Of Ingredients 9
Steps:
- Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.
HERBY LEMON CHICKEN WITH TUSCAN BEANS
Try this summer alternative to a traditional Sunday roast, best enjoyed al fresco
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- First, spatchcock the chicken (see our step-by-step video here). Sit the chicken on a board, breast-side down with the wing-end away from you. Use a strong pair of kitchen scissors to cut along either side of the backbone to remove it, cutting through the ribs as you go. Open out the chicken like a book, flip so it is now breast- side up, then press down on the breasts with the heel of your hand to flatten slightly - you are trying to get an even thickness across the whole joint. If you have any long skewers, diagonally criss-cross two, skewering through the legs and breast to hold in position. Sit the chicken in a dish or roasting tin. Mix the lemon zest and juice, olive oil and thyme with some pepper, rub all over the chicken, then cover and chill for up to a day.
- Get the beans ready by gently frying the pancetta in a pan - you shouldn't need any extra oil if you start it slowly. When the pancetta is golden and crisp, lift it out with a slotted spoon, then add the celery and garlic to the remaining fat in the pan. Gently cook for 10-12 mins until soft. Scrape into a medium-size deep roasting tin or baking dish with the pancetta, butter beans, thyme, wine, stock and plenty of seasoning. Set aside until ready to cook.
- Heat oven to 200C/180C fan/gas 6. Transfer the chicken to a rack, breastside up, that will rest above the beans (sit the beans on a large baking sheet if the chicken overhangs at all, to keep your oven clean). Season the chicken with salt and roast for 40-50 mins until the chicken is cooked through - cut into one of the legs to check. Lift the chicken out to rest for 10 mins. If the beans are a bit soupy, transfer to the hob and simmer for a minute to reduce some of the juices - they should still be nice and wet though.
- To serve, cut the legs, thighs and wings from the chicken, then thickly carve or tear off the breast in chunks. Check the beans for seasoning, then stir through the parsley and serve with the chicken.
Nutrition Facts : Calories 648 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 64 grams protein, Sodium 3.67 milligram of sodium
ROAST CHICKEN WITH PANCETTA AND OLIVES
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.
Provided by Toni Oltranti
Categories Chicken Garlic Olive Roast Dinner Bacon White Wine Family Reunion Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
- Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.
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CHICKEN, PANCETTA AND BEAN STEW WITH SAGE RECIPE
From deliciousmagazine.co.uk
5/5 (3)Category Chicken Casserole RecipesCuisine Italian RecipesCalories 541 per serving
- Heat 1 tbsp of the oil in a large casserole. Add the pancetta and fry until crisp. Use a slotted spoon to transfer to a bowl. Add the onion to the casserole and cook until soft. Add to the bowl with the pancetta.
- Dust the chicken thighs in the flour. Add another 1 tbsp oil to the casserole, increase the heat and fry the chicken until golden all over.
- Return the onion and pancetta to the casserole along with the wine and bubble until reduced by two-thirds. Pour in the hot stock, bring to the boil, cover and simmer for 20 minutes. Add the beans and simmer, uncovered, for another 10 minutes until the chicken is cooked through.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the sage leaves until crisp. Drain on kitchen paper. Stir the cream into the stew. Season. Serve, garnished with the crispy sage.
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