Chicken with White Beans and Rosemary
This economical and hearty one-pot meal is perfect for chilly evenings.
- Total Time:
- Servings: 4
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
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.
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.