(images and recipes adapted from Barefoot Contessa)
This weekend Brian and I decided to have a few friends over last minute. We thought we were going to be away but we decided not to go and it was so great that a few of our nearest and dearest were around to have over for dinner! Because I didn’t have much time to plan, I brought out my trusty Barefoot Contessa How Easy is That? (literally best cookbook ever, I highly recommend). The lemon chicken is SO easy and I adapted her recipe to include thighs, not breasts because I couldn’t find any with the skin on in the store. The thighs turned out SO good, and I personally think they have more flavor. I made the beans as a side instead of a starch to change things up a bit. The only thing I was missing was a green, asparagus or brussel sprouts would have been perfect but I ran out of time, and my friends are low maintenance so đź‘
Tuscan White Beans
Here is what you need:
- 1 lb. of dried white cannelleni beans
- 1/4 cup good olive oil
- 4 cups chopped fennel, stalks, fronds, and core removed (2 large)
- 2 cups chopped carrots (4 carrots)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup chicken stock (homemade if possible)
- 1 tablespoon minced fresh sage leaves
- 1 tablespoon minced fresh rosemary leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Pecorino Romano cheese
Here is what you do:
- Night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.
- Next day, drain the beans, rinse them well, and place in a large stockpot.
- Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are tender.(Skim off foam that accumulates)
- Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.
- Add the fennel and carrots and sauté for 8-10 minutes, stirring occasionally, until tender.
- Add the garlic and cook for 1 minute more.
- Drain the beans and add them to the vegetables.
- Add the chicken stock, sage, rosemary, salt, and pepper, and simmer, stirring occasionally, for 12-15 minutes, until creamy.
- Stir in the Pecorino, season to taste, and serve hot.
*Don’t add salt or anything acidic to the beans while they boil; it will make the skins tough!
Lemon Chicken Breasts
Here is what you need:
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken thighs, skin on (6-8 ounces each)
- 1 lemon
Here is what you do:
- Preheat oven to 400 degrees
- Warm the olive oil in a small saucepan over medium-low heat, add garlic, and cook for 1 minute but don’t allow the garlic to brown.
- Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 x 12-inch baking dish.
- Pat the chicken breasts dry, place them skin side up over the sauce.
- Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
- Cut the lemon into 8 wedges and tuck it around the chicken pieces.
- Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and lightly browned.
- If chicken isn’t browned enough, put it under the broiler for 2 minutes.
- Cover the pan tightly with aluminum foil for about 10 minutes.
- Sprinkle with salt and serve hot with pan juices.
Have fun and good luck!!!
