Using the diverse cultures and foods of Astoria, NY to feed one man's imagination in the kitchen.

Thursday, December 4, 2008

Herb roast chicken & Tuscan bean

Ok ok, I know, enough with the beans already. I can't help myself. Was never a big fan of beans yet between my stay in Florence and Judy Witts filling my head with ideas, what can I do?

This one covers the bases once again. Cheap, easy and little mess.

Soak Italian cannellini beans over night.
(Bean recipe below chicken recipe.)

Rub whole chicken with rosemary salt mix (or similar) and olive oil. Puncture a lemon 12 times and place in chicken cavity. Tie up cavity, this makes it extra juicy.

Bake in roasting pan at 350F until internal temp is 160F.
The lemon will give you the most juicy chicken of all time.
Remove chicken to plate. Scrape up the bits in the pan. Leave all the drippings and bits for the beans.

Bean recipe:
Place strained beans in the roasting pan with 2 heads garlic (tops cut off), rosemary salt mix (or similar), piece of pancetta and enough water or chicken stock to just cover the beans. Drizzle over plenty of olive oil.

Bake in oven uncovered at 350F about 2hrs stirring up the beans once or twice. Cook until beans are crusting on top and getting creamy.

Plate the beans, place chicken piece on top. Squeeze over lemon.


Joanna said...

there is nothing wrong with eating a lot of beans! i love them, too, so eat up!

Jonathan said...

Beans good, too many beans not so good.