Tuscan Chicken And Beans Food

TUSCAN CHICKEN AND BEANS

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.

TUSCAN CHICKEN WITH WHITE BEANS AND KALE

Steps:

• Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
• Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
• Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
• Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
• Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
• Drizzle the bread with olive oil and cut into 1/2-inch cubes.
• Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS

Steps:

• Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
• Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
• Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

TUSCAN CHICKEN AND BEANS

Steps:

• Preheat large saute pan on medium high 2-3 minutes.
• Spray pan with cooking spray.
• Add chicken to pan; sprinkle with rosemary, salt and pepper.
• Cook 2 minutes, stirring occasionally.
• Add beans, broth, and tomatoes.
• Stir cornstarch and water together and, stirring continuously, slowly add to pan.
• Heat to a boil; then reduce heat to medium and simmer 5 minutes.

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS

Steps:

• Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
• Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!

TUSCAN CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
• Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
• Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
• Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
• Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

TUSCAN CHICKEN CANNELLINI

Steps:

• In a large or Medium Ziploc® Zip 'n Steam™ Bag, combine chicken, beans, spinach, lemon juice, olive oil, rosemary, pepper flakes and salt. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave oven., Cook on full power for 6-1/2 minutes (Medium bag) or 5-1/2 minutes (Large bag) or until meat is no longer pink. If needed, continue microwaving at 30-second intervals until done., Allow bag to stand 1 minute before handling. Shake bag to distribute seasonings. Carefully open bag and remove contents. Garnish with Parmesan cheese and tomatoes if desired.

HERBY LEMON CHICKEN WITH TUSCAN BEANS

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.

TUSCAN CHICKEN WITH WARM BEAN SALAD

Steps:

• Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
• Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
• Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
• Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

TUSCAN CHICKEN WITH SPINACH AND BEANS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Season chicken with 1/4 teaspoon salt and pepper.
• Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan.
• Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside.
• Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened.
• Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat.
• Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes.
• To serve, spoon spinach mixture onto a plate; top with chicken.