BAKED GIANT WHITE BEANS WITH CABBAGE
This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.
Provided by Martha Rose Shulman
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
- Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.
GARLIC-OLIVE OIL BAKED CHICKEN W/ TOMATOES, CABBAGE AND BEANS
Make the marinade in the morning, leave the chicken soaking all day and when you get home all you have to do is a quick chop, assemble and bake. I made this up in one of my "clean out" weeks. I used bone, skin-on chicken breasts and the skin came out so crispy. I never measure so these are my best estimate, feel free to adjust. Prep time does not including marinating time.
Provided by smashmac
Categories Chicken
Time 1h35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- For Marinade.
- In a glass bowl or casserole large enough to hold the chicken mix together olive oil, white wine vinegar, lemon zest, juice from 1/2 the lemon, garlic,oregano and red pepper flakes. Add chicken and coat well. Marinate all day or overnight.
- To Bake.
- If you are using the same casserole dish that you marinated it in to bake it remove chicken and set aside, leaving marinade. Place onions, then cabbage in casserole. Pour stewed tomatoes and beans over and mix well. Try to cover all the cabbge with liquid.
- Place chicken on top of vegetable-bean mixture. Bake at 450 degrees for approximatley 1 hour 15 minutes or until juices run clear.
- Serve with crusty peasant bread and a Caesar salad.
Nutrition Facts : Calories 682.8, Fat 32.6, SaturatedFat 6.6, Cholesterol 92.8, Sodium 746, Carbohydrate 59.4, Fiber 13.2, Sugar 16.5, Protein 44.6
BAKED CHICKEN WITH WHITE BEANS AND TOMATOES
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.
- While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
- Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.
CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED FOL
I feed a family of 5, and often have the company of two more...it is important we eat well on a budget, and in some sort of realistic schedule so the kids can do their homework. My recipes for the weeknights tend to take less than an hour from start to finish...my preference is about 40 minutes. This recipe easily comes within that time. I have made these so many times, I don't need a recipe and you can tailor it to your tastes. Exact measurements suck if you don't bake. I cook so I do with what I have. (LOL) If I talk about stock, I am using (Tone's) chicken or beef base mixed with water. It is inexpensive, lasts in the fridge and makes meals really taste homemade. Far less expensive than stock or bullion...and easy to mix with water for what you need. This recipe, I made a lot when I was really broke. I was pregnant and needed to eat plenty of veggies. I never thought to make it, but my family loves it! Don't stress about the recipe. If you don't like carrots, or want less cabbage, fine. The bigger deal is to put in the veggies you like with the rice and proper liquid. It is comforting, 1 dish, fairly quick for a very homemade type meal...and inexpensive!
Provided by Tinks599
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
- While the chicken is cooking, dice your onions.
- Slice the cabbage in half, then cut each half into thin strips.
- Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
- Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
- Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
- Add back in, the chicken.
- Add the julienne carrots and dry rice.
- Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
- Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
- Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.
Nutrition Facts : Calories 430.8, Fat 12.1, SaturatedFat 1.9, Cholesterol 30.9, Sodium 75.6, Carbohydrate 63.7, Fiber 5.2, Sugar 7.1, Protein 16.9
GARLIC OLIVE OIL PASTA WITH TOMATOES AND CHICKEN
This is an easy pasta recipe with tons of flavor. It's an adaptation of simple olive oil, garlic, and pasta but elevated to another level.
Provided by khippie777
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
- Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
- In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden.
- Melt butter in a bowl in microwave, about 30 seconds.
- Toss pasta with chicken, butter, and garlic oil mixture.
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Provided by Chris Morocco
Categories Chicken Bon Appétit Olive Tomato Quick & Easy Dinner One-Pot Meal Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
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