11 hours ago
Tuesday, June 23, 2009
It has rained 18 out of 22 days in N.J., no joke, so I figured why not make a winter comfort dish? It sure doesn't feel like June and I have been getting way too wet grilling outdoors lately.
So, tonight it's comfort food. Straight from December.
This is sort of like a cassoulet, but without the sausages and duck. So, I guess it's not like a cassoulet, except for the beans. duh.
I saw this yummy dish on this blog and figured this would warm us up!
The original recipe is from Gourmet magazine and can be seen here.
It was excellent and easy (those 2 E's again!).
I doubled the amount of chicken and I pulled the meat off the bone with the extra chicken to make a great leftover stew.
I think this dish also needed some fresh herbs to give it color and more depth.
I chose rosemary sprigs, but thyme would be a good choice too.
Don't forget to use your splatter screen. Most important!
Baked Chicken with White Beans & Tomatoes: (from Gourmet Magazine):
6 bacon slices (1/4 lb total), cut into 1-inch pieces
4 large chicken thighs with skin and bone (I used 8 thighs)
2 medium onions, chopped (1 1/2 cups)
1 (14- to 16-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained
a few fresh rosemary or thyme sprigs
Put oven rack in middle position and preheat oven to 350°F.
Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.
While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.
I will save this delicious recipe for my winter repertoire, but in the mean time, SUN PLEASE COME OUT I need my vitamin D!!!!