CHICKEN WITH WHITE BEANS AND ROSEMARY
This economical and hearty one-pot meal is perfect for chilly evenings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, place chicken skin side down and cook over medium until pieces release easily from pot and are browned, about 10 minutes. Flip and cook until browned, 5 minutes. Transfer to a plate.
- Add onion to pot and cook until softened, about 3 minutes. Add tomato paste and cook, stirring, until fragrant and dark red, about 4 minutes. Stir in 2 cups water, beans, and rosemary; season with salt and pepper. Bring to a rapid simmer. Return chicken to pot, skin side up. Transfer to oven and bake until chicken is cooked through and liquid is slightly reduced, about 20 minutes.
Nutrition Facts : Calories 632 g, Fat 23 g, Fiber 11 g, Protein 62 g, SaturatedFat 6 g
ROSEMARY CHICKEN WITH SPINACH & BEANS
With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.
Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ROSEMARY CHICKEN WITH WHITE BEANS
Make and share this Rosemary Chicken With White Beans recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Chicken Thigh & Leg
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large nonstick skillet, heat oil on medium high. Combine rosemary, salt and pepper and sprinkle on both sides of chicken. Cook chicken for 5 minutes. Reduce heat to medium and turn chicken.
- Add tomatoes with juice and beans; cover and simmer 12 minutes until chicken is done, no longer pink. Stir in olives and serve.
Nutrition Facts : Calories 345.2, Fat 17, SaturatedFat 4.4, Cholesterol 79, Sodium 380.3, Carbohydrate 25.3, Fiber 8.8, Sugar 3.2, Protein 22.9
CHICKEN, ROSEMARY AND WHITE BEAN STEW
I love this stew, it reminds me of our favorite Bistro restaurants in London. Cooks in 30 minutes and needs only a very simple green salad and rustic crusty bread to make it a very special meal.
Provided by Lorac
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
- Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
- Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
- Season with salt and pepper and ladle into soup bowls.
Nutrition Facts : Calories 845.7, Fat 34.9, SaturatedFat 9.3, Cholesterol 191.5, Sodium 1636.3, Carbohydrate 43, Fiber 13.2, Sugar 9.4, Protein 75.6
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
ROSEMARY CHICKEN WITH WHITE BEANS (CROCK POT)
Make and share this Rosemary Chicken With White Beans (Crock Pot) recipe from Food.com.
Provided by janem123
Categories Chicken Breast
Time 14m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in medium skillet. Brown chicken breasts. Remove and drain.
- Place carrots, celery, and beans in crock. Add chicken breasts.
- Combine salt, pepper, rosemary, and Italian dressing and pour over ingredients in crock. Stir slightly to combine.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
Nutrition Facts : Calories 211.7, Fat 5.9, SaturatedFat 1, Cholesterol 45.9, Sodium 410.5, Carbohydrate 15.8, Fiber 5, Sugar 2.1, Protein 23.5
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