Rosemary Chicken Thighs With White Beans Recipes

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

ROSEMARY CHICKEN WITH SPINACH & BEANS

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In large nonstick skillet, heat oil on medium high. Combine rosemary, salt and pepper and sprinkle on both sides of chicken. Cook chicken for 5 minutes. Reduce heat to medium and turn chicken.
• Add tomatoes with juice and beans; cover and simmer 12 minutes until chicken is done, no longer pink. Stir in olives and serve.

CHICKEN WITH WHITE BEANS AND ROSEMARY

Steps:

• 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.

ROSEMARY CHICKEN THIGHS WITH WHITE BEANS

Steps:

• Heat cast iron skillet over med heat, and pre heat oven to 425*. Season chicken with salt pepper and rosemary, and brown on both sides not cooking through. Transfer to baking dish. Bake for 25 min. While chicken cooks, pour fat off and brown bacon in skillet, add onion cooking until very soft and browned. Add garlic, and deglaze with wine. Add beans and broth. Simmer until chicken is ready. Season with salt pepper and rosemary. Serve with crusty bread.