Saturday, April 25, 2015
Baked Chicken and Beans
Makes 4 servings (serving size: 1 breast half or 1 leg and 1 thigh and about 1 1/4 cups bean mixture)
1 (3 1/2-pound) roasting chicken
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 slices center-cut bacon
1 cup chopped onion
1/8 teaspoon kosher salt
2 cups packed torn spinach
1/2 teaspoon chopped fresh rosemary
2 (16-ounce) cans cannellini or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1. Preheat oven to 350°.
2. Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. Season with 1/4 teaspoon salt and pepper. Cook bacon in a 12-inch ovenproof skillet over medium-high heat until crisp. Remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned. Remove chicken from pan; set aside.
3. Add onion and 1/8 teaspoon salt to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350° for 40 minutes. Discard skin before serving.