Entrees (Meat & Poultry)

One-Pot Chicken With White Beans and Rosemary (Thrifty Thursday)

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You probably wouldn’t know this from reading my blog, but my favorite type of bean is the white bean (ie: cannellini beans).  I’d add them to everything if they didn’t give me so much gas (sorry, but seriously, they do).  If I was able, I’d add these beans to all salads, soups, pasta dishes, whatever.  They are just so good! Anyway, you get it, I love them, so when I found this recipe in Martha Stewart’s “Food” Magazine (which I sadly stopped getting for free, perhaps I should order it?!) I knew I had to make it (and of course I also knew to arm myself with some Beano).

  This recipe was thrifty in terms of money and time.  As far as the money, it cost about $2.50 a serving, and while the time to actually make the recipe wasn’t necessarily short, the clean-up was a breeze because it was a one-pot meal.

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Of course, my experience with this recipe wasn’t as “thrifty” as it should have been…..

I was a complete idiot and put the chicken in my Le Creuset casserole dish instead of the appropriate “French Oven” (see below).

Don’t you worry, I brought that broken dish right into Bed, Bath and Beyond, where I had received it as a wedding present just 3 weeks before, and they gave me a new one. So kind (seriously, that was awesome).  But that wasn’t the only “oops” moment on this particular day.   I was clearly not thinking straight because not only did I use a casserole dish for a direct heat application, but I also failed to follow the directions of the recipe.  Take note, I did not cut the whole chicken into ten pieces as the recipe suggests.  Martha would not be happy.  So, when you make this recipe, follow the directions, don’t be like me.  Thankfully, either way, the recipe turned out to be fantastic.

   “One-Pot” Chicken with White Beans and Rosemary

Serves 4

Source: Martha Stewart Living

Ingredients

1 whole chicken (3.5-4 pounds) cut into 10 pieces

Salt and pepper to taste

1 large yellow onion, thinly sliced**

1 can (6 ounces) tomato paste

2 cans (15.5 ounces each) cannellini beans, rinsed and drained**

1 sprig rosemary

 Directions

  1.  Preheat oven to 375 degrees. Pat chicken dry with paper towels and seasons 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 plate.
  2.  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.
  3.  Serve and enjoy!

**NOTE: If you are following a low FODMAPs diet, omit the onion and be sure to take a Beano (or similar product) for the galactans (GOS) in the beans.  Keep in mind, however, products like Beano only help you digest the GOS not the fructans.  So if you are really sensitive to fructans (part of the “O” in FODMAPs) I wouldn’t make this dish (or just eat a very small amount of the beans)

Estimated Nutrition Facts for 1/4th of recipe

Yes, it’s a high calorie meal, but this filled me up for hours. I would say this recipe could easily serve up to 6 people, if you want to reduce your serving and calories (it’s still very, very filling)

Nutrition Highlights:  Lower in sodium (just above 300 mg, not bad at all!), excellent source of fiber vitamin C, calcium and iron, good source of vitamin A

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