SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
- Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
- Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
- Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
- Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
- Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams
ROSEMARY CHICKEN WITH WHITE BEANS
"With a full-time job and active 5-year-old, I'm known as the "Crock-Pot Queen" in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week...sometimes have two or three going at once with different dishes. I've made this recipe for years and, after making a few tweaks, it's become a treasured favorite."
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.
WHITE BEAN & ROASTED CHICKEN SALAD RECIPE
Prepare this roasted chicken salad recipe in 15 minutes. This White Bean & Roasted Chicken Salad Recipe is tossed with tomatoes, basil and ranch dressing.
Provided by My Food and Family
Categories Beans
Time 15m
Yield 6 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Cover platter with salad greens; top with chicken mixture.
- Sprinkle with basil.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
WHITE BEAN AND ROASTED CHICKEN SALAD
Make and share this White Bean and Roasted Chicken Salad recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Nutrition Facts : Calories 275, Fat 8.4, SaturatedFat 1.3, Sodium 995.2, Carbohydrate 37.6, Fiber 13.1, Sugar 6.4, Protein 12.8
WHITE BEAN AND ROASTED CHICKEN SALAD
Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture. Great for picnics or lazy-day suppers, this salad stirs together in a flash. This a wonderful no cook dinner. Came out of Cooking Light. I always add some extra veggies.
Provided by aronsinvest
Categories Lunch/Snacks
Time 10m
Yield 5 salads, 5 serving(s)
Number Of Ingredients 12
Steps:
- To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Nutrition Facts : Calories 318.1, Fat 6.2, SaturatedFat 0.9, Sodium 268.6, Carbohydrate 49.6, Fiber 12.3, Sugar 2.4, Protein 18.4
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.
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