Tuscan Lemon Chicken With Warm Bean Salad

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 if using dry beans, rinse beans and place in bowl.
• 2 cover with three inches of water; leave to soak overnight or at least eight hours.
• 3 drain beans.
• 4 place in large saucepan, coverered with three inches of water.
• 5 do not salt.
• 6 allow to simmer one to two hours till soft (older beans take longer).
• 7 drain.
• 8 if using canned beans, empty beans into colander and rinse well with warm water.
• 9 place chicken in baking dish large enough to accomodate all the pieces.
• 10 a 12" x 9" pan should be adequate.
• 11 roughly chop five (or more if you love it) cloves of garlic.
• 12 sprinkle chopped garlic with coarse salt.
• 13 mash garlic and salt into a paste.
• 14 rub paste onto chicken pieces; sprinkle with ground pepper.
• 15 whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
• 16 pour mixture over chicken, cover chicken and chill up to three hours.
• 17 if you like, you can turn it in the marinade once or twice--not a critical step.
• 18 preheat oven to 350°f place drained cannellini in a large skillet.
• 19 add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
• 20 uncover chicken and bake 35-40 minutes, basting occasionally.
• 21 remove from oven.
• 22 preheat broiler.
• 23 broil chicken till golden brown--3-5 minutes.
• 24 when the chicken is almost done, gently warm the beans till heated through.
• 25 ladle beans onto serving platter.
• 26 top with chicken and juices from pan.
• 27 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 wine and or chicken stock, deglaze and reduce.