There is nothing better for clean up than a one-pot meal. Luckily for Nate, he’s the clean-up guy, so he had little to do after dinner tonight…except of course the dishes from my english muffin bread and whole wheat flour tortillas…I guess he just had little dinner dishes to do.
We had severe storms all day. It was pitched black when I got to my office this morning, downpoured while I was leaving for an event, along with other severe storm warnings in the area, lightened up for a few hours, and then got severe again by the time I was headed home. If I wasn’t working, it would have been a great day to stay home and cook all day long. Which led me to what I consider a stew, thinking it would be great for such a gloomy and cool June Minnesota day.
Besides the flavor from the fat, I wasn’t quite sure the reasoning for searing the chicken with the skin on and then removing the skin, but I followed instructions as given. Not sure it really added that much, but it was still delicious! Nate and I agreed that the presentation of the chicken on the bone looks amazing, but for functionality, it might be best to take the chicken off the bone next time, as this recipe really eats like a stew.
One-Pot Rosemary Chicken and White Beans
Source: Adapted from Adventures in My Kitchen
2 chicken thighs, skin removed
2 chicken drumsticks, skin removed
2 sprigs fresh rosemary, chopped
salt and pepper
1 fennel bulb, diced
1 medium onion, diced
3 cloves garlic, minced
1/2 dry white wine
28 oz can whole peeled plum tomatoes
15 oz can cannellini or great northern beans, drained and rinsed
3 cups fresh spinach
1. Heat olive oil in dutch oven over medium-high heat. Season chicken with rosemary, salt and pepper. Sear chicken in oil for 3-4 minutes on each side, until browned. remove chicken from dutch oven.
2. Add fennel and onions to dutch oven and cook over medium heat for 5-7 minutes, until vegetables begin to soften. Add garlic and saute for 2 minutes, or until fragrant. Add chicken back to pot and white wine. Scrape bottom with wooden spoon to get browned bits up and simmer. Add tomatoes and their juices and beans. Crush tomatoes with wooden spoon. Simmer for 20-25 minutes.
3. Add spinach and stir. Let simmer for 5 minutes. Serve in bowls or deep plates with crusty bread.