Chicken With Roasted Shallots Tomatoes And White Beans Recipes

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.

SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
• Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
• In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
• Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON

Steps:

• Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
• Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
• Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
• Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
• Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
• Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

CHICKEN ROASTED WITH POTATOES, SHALLOTS, AND OLIVES

Steps:

• Preheat oven to 450 degrees. In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste. Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth. into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.

PAN-COOKED CHICKEN WITH TOMATOES AND SHALLOTS

Steps:

• To prepare sauteed tomatoes and shallots:.
• Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar.
• Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
• Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
• To prepare dish:.
• Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet.
• Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side.
• Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
• To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.

ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS

Steps:

• Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
• Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
• Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

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.