Tuscan Lemon Chicken With Warm Bean Salad Recipes

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TUSCAN CHICKEN WITH WARM BEAN SALAD



Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories     Bean     Chicken     Bake     Broil     Marinate     Lemon     Rosemary     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

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 LEMON CHICKEN



Tuscan Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Steps:

  • Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  • When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD



Tuscan Lemon Chicken With Warm Bean Salad image

This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.

Provided by Chef Kate

Categories     Chicken

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 whole chicken breasts, skin-on,bone-in,split
9 cloves garlic (or more)
1 1/2 teaspoons coarse salt
1/4 teaspoon fresh ground pepper (or more)
1/3 cup fresh lemon juice
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh rosemary
2 1/2 tablespoons finely grated lemons, rind of
1/2 teaspoon sugar
1 lb dried cannellini beans or 3 (15 ounce) cans cannellini beans

Steps:

  • If using dry beans, rinse beans and place in bowl.
  • Cover with three inches of water; leave to soak overnight or at least eight hours.
  • Drain beans.
  • Place in large saucepan, coverered with three inches of water.
  • Do NOT salt.
  • Allow to simmer one to two hours till soft (older beans take longer).
  • Drain.
  • If using canned beans, empty beans into colander and rinse well with warm water.
  • Place chicken in baking dish large enough to accomodate all the pieces.
  • A 12" x 9" pan should be adequate.
  • Roughly chop five (or more if you love it) cloves of garlic.
  • Sprinkle chopped garlic with coarse salt.
  • Mash garlic and salt into a paste.
  • Rub paste onto chicken pieces; sprinkle with ground pepper.
  • Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
  • Pour mixture over chicken, cover chicken and chill up to three hours.
  • If you like, you can turn it in the marinade once or twice--not a critical step.
  • Preheat oven to 350°F Place drained cannellini in a large skillet.
  • Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
  • Uncover chicken and bake 35-40 minutes, basting occasionally.
  • Remove from oven.
  • Preheat broiler.
  • Broil chicken till golden brown--3-5 minutes.
  • When the chicken is almost done, gently warm the beans till heated through.
  • Ladle beans onto serving platter.
  • Top with chicken and juices from pan.
  • Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.

TUSCAN LEMON CHICKEN (SKILLET OR GRILL)



Tuscan Lemon Chicken (Skillet or Grill) image

This easy dinner recipe is adapted from "Barefoot Contessa: Back to Basics", by Ina Garten. The chicken gets so tender, it just falls off the bone. Chicken needs to marinate for at least 4 hours, so you can prepare it in the morning (or the evening before) and then just cook before dinner. {The original recipe calls for grilling the chicken. If you want to grill the chicken: Spread 1/4 of the coals across the other side of the grill, place the chicken on the cooler side, skin side up, and weight it down with a heavy dish. Cook for 12-15 minutes, until the underside is golden brown, turn over and weight it again. Cook for another 12-15 minutes. Place the lemon halves on the cool side of the grill in the last 10 minutes of cooking. Remove chicken to a plate and tent with tin foil. Allow to rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with grilled lemon halves.} THE CALORIE COUNT FOR THIS RECIPE IS INCORRECT: I used the USDA website to calculate it and it is actually 357 calories per serving.

Provided by blucoat

Categories     Whole Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 lb) whole chickens
kosher salt
1/3 cup olive oil
2 teaspoons lemon zest (from 2 lemons)
1/3 cup lemon juice, freshly squeezed
1 tablespoon garlic, minced
1 tablespoon rosemary, minced
fresh ground black pepper
1 lemon, halved

Steps:

  • Sprinkle chicken with 1 tsp salt on each side.
  • Combine oil, lemon zest, lemon juice, garlic, rosemary and 1 tsp pepper in a glass dish (just large enough to hold the flattened chicken). Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Preheat oven to 425 degrees F.
  • Flatten the chicken by removing the back bone in the center. Then with your hands, press down, Cut around and remove the breastbone with a boning knife.
  • Heat a cast iron pan over MED-HIGH heat. Add some oil and when it starts to smoke, put chicken inches Cook on both sides, brown well. Should be 5-8 minutes per side, and then turn the chicken over. Put pan with chicken in oven and roast for 30-45 minutes.
  • Remove from oven and let sit, tented with tin foil, for 5-10 minutes to let it rest. Return cast iron pan to stovetop, put over MED heat, and grill the cut sides of the lemons for 5 minutes or so.
  • Break apart into quarters, sprinkle with salt and serve with grilled lemon halves.

Nutrition Facts : Calories 648.2, Fat 52.9, SaturatedFat 12.5, Cholesterol 160.4, Sodium 151.3, Carbohydrate 5.6, Fiber 1.6, Sugar 0.6, Protein 38.2

WARM TUSCAN BEAN SALAD



Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

WARM TUSCAN BEAN SALAD



Warm Tuscan Bean Salad image

Dinner ready in 30 minutes! Try this hearty bean salad that has a fresh herb flavor - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 cups bite-size pieces spinach leaves
1/4 cup red wine vinaigrette or Italian dressing
2 tablespoons bacon flavor bits

Steps:

  • Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
  • Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

Nutrition Facts : Calories 385, Carbohydrate 63 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

HERBY LEMON CHICKEN WITH TUSCAN BEANS



Herby lemon chicken with Tuscan beans image

Try this summer alternative to a traditional Sunday roast, best enjoyed al fresco

Provided by James Martin

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 12

1 large chicken , between 1.5kg-2kg/3lb 5oz - 4lb 8oz, depending on how many you're feeding
zest and juice 1 lemon
3 tbsp olive oil
thyme sprigs, some leaves stripped, some sprigs just pulled into pieces
140g pack cubetti di pancetta
4 celery sticks, very finely chopped
2 fat garlic cloves , sliced
2 x 400g cans butter beans , rinsed and drained
1 thyme sprig
small glass white wine (about 125-150ml)
300ml chicken stock
small bunch flat-leaf parsley , chopped

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.

Nutrition Facts : Calories 648 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 64 grams protein, Sodium 3.67 milligram of sodium

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