Thursday, October 7, 2010

this just in...

I made a real dinner last night (it had dropped 20 degrees, so turning on the oven seemed more of a possibility than it has in YEARS (okay, a couple of months). This dinner was so good, I was stunned with my first bite. The kids even liked it (J ate the chicken, nothing more). And Nate (once he arrived home to eat it) love it. Here it is (originally from Cooking Light, adapted and tweaked by me):

4 chicken quarters (thighs and legs with bones and skin)
1/2 tsp Kosher salt
1/2 tsp coarsely ground pepper
4 slices bacon
1 yellow onion, chopped
3 garlic cloves, peeled
2 cups torn kale*
1/2 tsp fresh rosemary
2 (16 oz) cans cannellini beans, drained and rinsed
1 (14/5 oz) can diced tomatoes, undrained

Preheat oven to 350.

Season chicken with salt and pepper. Cook bacon in an oven-safe pan until crisp. Remove from pan (reserving drippings - yes, even Cooking Light said to do that). Add chicken and brown on each side. Add onion and garlic cloves. Saute until onion is soft. Stir in bacon, kale, rosemary, beans, and tomatoes. Lift chicken to rest on top of beans and vegetables.

Bake, uncovered, for 40 minutes or so (until the chicken is nice and juicy, and done!)
So surprisingly delicious!

*(Grace kept calling it kelp - I'm not sure if that would work here)
Credit: Cooking Light, October 2010, "Tuscan Baked Chicken and Beans"


sarah said...

ps. by dropping 20 degrees, it was only 84 yesterday. I'm still amazed that I now think of that as a day cool enough to bake

Brittany Owens said...

I get this magazine, and am going to try the same recipe!!! I am glad you think it is delicious so now I know to make it. You will eventually be wearing sweaters when it hits 79. Lol!

Meredith said...

I know you posted this awhile ago (I had to look it up again because I've misplaced it). We LOVE this! Yum! I'd love to know what you did to Sarah-ify it. But, it's part of our rotation now. thanks :)