Roasted Chicken Thighs with Rosemary Canellini Beans and Spinach




Dinner, Cast Iron Cooking, Chicken Thighs, Comfort Food
Dinner, Cast Iron Cooking, Comfort Food
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Roasted Chicken Thighs with Rosemary Canellini Beans and Spinach

Roasted Chicken Thighs with Rosemary Canellini Beans and Spinach

A rather old fashioned pairing, but the flavors are incredible. So easy to prepare. Use canned beans for a quick dinner (gasp!) or take the time to soak and cook some from dried, the flavor is better this way.
prep time: 3 H cook time: 1 H  total time: 4H

Ingredients:

Quantities are Per Person
  • 1 skin-on chicken thighs per person
  • 1 teaspoons cajun seasoning
  • 1 tablespoons olive oil
  • 1 cloves garlic, finely minced
  • 1/3 cup dried canellini beans*
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon fresh rosemary, chopped
  • 1 cups homemade chicken broth
  • 1 teaspoon worcestershire sauce
  • freshly ground black pepper
  • 1 tablespoons red wine vinegar OR fresh lemon juice
  • 3 cups fresh spinach

Instructions:

  1. The day before if possible, marinate the chicken in a Ziplock bag with the Cajun seasonings, and some salt, pepper, and olive oil, OR…..maybe an hour or two before needed.
  2. To prepare the beans - the night before, or morning of… place 1/3 cup of dried beans per person in a heatproof glass dish. Bring some water to boil and cover completely, by at least 1 inch. Allow to sit at least 1 hour, overnight is preferred. Drain and rinse prior to the rest of the preparation.
  3. Bean cooking should start 2.5 to 3 hours before you need them to be ready. Dried beans take time. If using canned, well, skip that part.
  4. Add 1 tbsp of onion to a saucepan, melt, then add the garlic, celery, onion, and peppers to the pan, and do a quick 5 minute softening. Add the spices and cook for 30 seconds or so to allow them to become fragrant, add the beans and bring to a simmer. Do not yet add salt. Save that for 1 hour prior to finishing.
  5. Preheat the oven to 375 and using a cast iron pan over medium heat, add the thighs and cook until the skin has started to brown, somewhere around 5 minutes. When it's browned on both sides, place in the oven and begin the rest of the dish.
  6. While the chicken is roasting and the beans are simmering, bring a medium sized sauté pan to medium heat. Add a pat of butter and some olive oil, cook for 1 minute and begin to sauté the spinach. Add some garlic, and a splash of red wine vinegar.
  7. When the chicken has cooked, plate as follows: Add some beans, place spinach on top of the beans, then add your chicken thighs to the top. Sprinkle with some additional fresh herbs if desired. Enjoy!

NOTES:

This recipe was inspired by The Daley Plate and the link is to the original recipe.
Created using The Recipes Generator

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