Tuscan Rosemary Chicken And White Beans Food

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 RIGATONI & WHITE BEANS

Steps:

• Cook& drain pasta.
• Cook onion and sausage over med-high heat 2-3 minutes until onion is tender.
• Gently stir in pasta and remaining ingredients except cheese.
• Cook 3-5 minutes or until hot.
• Sprinkle each serving with cheese.

CREAMY TUSCAN WHITE BEAN SOUP

Steps:

• Empty the contents of one of the cans of beans (beans and liquid) into a blender and puree until smooth.1 can of beans
• Drain the remaining two cans and set them to one side.2 cans of beans
• Peel and finely chop the onion and garlic cloves.1 onion5 garlic cloves
• Pour the oil into a large saucepan.2 tablespoons olive oil
• Add the chopped onion and cook for 3-4 minutes until softened.
• Add the chopped garlic and cook for an additional minute.
• Add the 2 cans of drained beans to the pan and stir to coat in the olive oil.
• Tip in the pureed beans, then rinse the blender out with the vegetable broth and add this to the soup.2 cups vegetable broth
• Add the rosemary, Italian seasoning, salt, and black pepper.1 tablespoon of chopped fresh rosemary1 teaspoon of dried Italian seasoning½ teaspoon of salt¼ teaspoon of black pepper
• Bring the soup to a simmer and cook gently for 10 minutes over low heat.
• Remove the soup from the heat and add in the grated parmesan and fresh spinach leaves.½ cup of grated parmesan1 cup of fresh spinach leaves
• Stir to melt the cheese and wilt the spinach.
• Taste the soup and add more salt and pepper to taste.salt and pepper to taste

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.

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 BEANS

Steps:

• Place all of the ingredients in a large plastic bag.
• Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
• Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
• Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
• Add the onion and garlic and sauté for 2 to 3 minutes.
• Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

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 ROSEMARY CHICKEN AND WHITE BEANS

Steps:

• In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
• Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

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 WHITE BEAN SKILLET

Steps:

• Season your chicken with sea salt and pepper to taste; set aside.
• Heat a tablespoon of oil in a large skillet over medium-high heat.
• Place your seasoned chicken breasts into the hot oil and sear each side until nicely browned, about 4 minutes on each side.
• Add in your onions, half of the fresh thyme, and then the garlic and cook until fragrant, just a few minutes.
• Pour in the wine and simmer until reduced, about 2-3 minutes.
• Next pour in the stock, cover and reduce the heat to LOW. Allow the chicken to simmer in this sauce until cooked through and no longer pink in the inside, about 10 minutes.
• Remove chicken from the skillet and set aside.
• Add in the beans and diced tomatoes, then simmer uncovered, stirring occasionally for about 5 minutes.
• Stir in spinach/kale, and cook until just wilted.
• Sometimes I use a potato masher, and mash just a bit of the beans to create a thicker, creamier sauce at this point. This step is completely optional.
• Season with sea salt and pepper to your taste, then return chicken back into the sauce and continue to simmer for a couple of minutes, until just heated through and bubbly.
• Garnish with remaining fresh thyme and serve immediately.
• Place leftovers in glass meal prep containers in your fridge, and use within 3-4 days.

TUSCAN CHICKEN, WHITE BEAN AND VEGETABLE SOUP

Steps:

• Crush and mince the garlic.
• Thinly slice the onion and mushrooms. Peel and chop the carrots, as needed.
• Slice the zucchini into ¼-inch (0.5cm) thick discs. Halve each disc.
• Roughly chop the spinach/kale.
• Drain and rinse the canned white beans.
• Place a large soup pot on the stove, and turn the stove onto medium heat. Add the olive oil, garlic, white onion and carrot to the pot. Cook until the onion becomes soft and translucent.
• While the garlic and onion are cooking, thinly slice the chicken breasts.
• Add the chicken to the pot, and brown all over.
• Add the zucchini, mushrooms, diced tomatoes, chicken broth, white beans, salt, dried oregano, dried basil, dried parsley, and brown sugar to the pot.
• Cover and simmer for 15-20 minutes over medium heat, stirring occasionally.
• A few minutes before serving, remove the lid, and add the chopped spinach/kale to the soup. Continue cooking for another minute or so to wilt the greens. Top with grated parmesan.

TUSCAN WHITE BEAN AND KALE SOUP

Steps:

• Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
• Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
• Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
• Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
• Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
• Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.

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.

CHICKEN WITH WHITE BEANS AND ROSEMARY

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.

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.