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La Belle Cuisine
Tuscan Chicken and Warm Bean Salad
Bon Appetit December 1995
The Bon Appetit Cookbook
Bon Appetit - One Year Subscription
A 4- to 4 1/2-pound chicken, cut into 10 pieces
(2 breasts, each halved; 2 wings, 2 thighs,
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary
or 3 teaspoons dried
2 1/2 tablespoons grated lemon zest
1/2 teaspoon sugar
Three 15-ounce cans cannellini
(white kidney beans), rinsed,
Arrange chicken in 13-by-9-by-2-inch baking dish. Mince 5 garlic
cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix
lemon juice, 2
tablespoons oil, 2 tablespoons rosemary, lemon zest
and sugar in small bowl. Pour over
chicken. Season with pepper.
Cover; chill up to 3 hours.
Preheat oven to 350 degrees F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2
oil and 1 tablespoon rosemary. Season with salt and pepper.
and bake until cooked through but still juicy, basting occasionally, about 40 minutes.
Remove from oven. Preheat broiler.
Broil chicken until just brown, about 4 minutes.
Meanwhile, stir bean
salad over medium heat until heated through, about 8 minutes. Spoon
salad onto platter. Top with chicken and pan juices. Serves 4.
[Alternatively, chicken can be grilled after marinating.]
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