Chicken with White Beans and Rosemary

Buying a whole chicken and cutting it up yourself is a great way to shave a little off your grocery bill. For step-by-step instructions, go to

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with White Beans and Rosemary

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1 whole chicken (31/2 to 4 pounds), cut into 10 pieces
  • Salt and pepper
  • 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


  1. Preheat oven to 375 degrees. Pat chicken dry with paper towels and season 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 a 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.

Cook's Notes

Cooking everything together allows the flavors to meld beautifully -- and makes cleanup easier.


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