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Chicken With White Beans, Tomatoes and Asparagus Recipe

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This recipe for Chicken With White Beans, Tomatoes and Asparagus is from The Knight Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 15.5 oz. cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
¼ tsp. crushed red pepper
2 T. olive oil
1 tsp. kosher salt
½ tsp. black pepper
8 bone-in, skin-on chicken thighs or 4 breasts (about 3 pounds total)
asparagus bunch cut into 2-3 inch pieces
1 c. chicken broth
½ c. white wine
1 T. fresh parsley, chopped
Directions:
Directions:
Heat oven to 425º. In a 9x13 inch (or some other large) baking dish, toss the beans, tomatoes, asparagus, broth and wine with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper. Roast until the chicken is golden and cooked through, 35-45 minutes. Sprinkle with parsley.

 

 

 

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