The first time I tried this recipe was when I was trying to come up with a dinner meal with ingredients I already had on hand because I didn’t want to get out in a snow storm to go to the store. That’s when I stumbled upon across this great recipe. I knew I had all the ingredients on hand so I gave it a try.
I admit I did not expect this recipe to taste so well. You wouldn’t think from looking at it or the ingredients that this dish would be so tasty but it is fabulous. This Taste of Home recipe uses braised chicken on a bed of northern beans, tomatoes and carrots and the taste is indescribable. We were pleasantly surprised. I think you will be too. You could partially bake the chicken and use the juices for the recipe if you are trying to eliminate frying but it does have a really good flavor this way.
Here’s a look at it.
Here’s what it looks like on the plate.
Here’s a look at the inside of the chicken.
Here’s what I did.
Drizzle a few tablespoons of olive oil into a skillet. I used about 3.
Place chicken pieces in skillet and brown on both sides. The recipe calls for a whole chicken-cut up and I have used that before, but we prefer boneless, skinless chicken breasts. These pieces were being cleared out at the grocery store and the tops had already been seasoned with paprika. I think that was a nice touch and I would add it again.
Brown chicken on one side, turn pieces over and brown on other side. This will only take about 5 minutes on each side.
Dice up 1 1/2 cups onion. I used a really large one.
After browning the chicken set it aside on a plate.
Add onions to oil in skillet.
Slice up carrots in 1/4″ pieces. The recipe called for 3 medium sized carrots, but because mine were rather small, I used 5.
Add garlic. The recipe called for about 3 cloves garlic. Instead, I used 1 heaping tablespoon of garlic. You can see how much garlic I heaped into the pan, and NO, it was not too much!
Add onions and garlic and sauté about 5 minutes.
Spray a large baking dish with olive oil cooking spray.
Drain butter beans and then rinse with water.
Add butter beans to skillet.
Add carrots to skillet.
Add diced tomatoes to skillet. The recipe calls for the tomatoes to be undrained. I found this to be too much liquid, so I would drain them or at least one can. Otherwise, you will be siphoning out extra juice after the casserole is cooked.
These are the seasonings you will use. I increased all but the chicken bouillon for more flavor.
Add seasonings to skillet and sauté a few minutes.
Stir all ingredients together and sauté.
Place tomato-butter bean mixture into bottom of sprayed baking dish.
Top with browned chicken pieces.
Cover with foil.
Bake 1 hour 15 minutes to 1 hour 30 minutes at 350 or until chicken and carrots test done.
This is what the tomato-butter beam mixture looks like.
Here’s a picture of the chicken and veggies on my plate with a little extra salt and pepper.
(Recipe adapted from Taste of Home Cookbook 1998)
1 broiler-fryer chicken (3-4 lbs), cut up (I use about 6 boneless, skinless chicken breasts instead)
3 tbsp. olive oil
1 ½ cups chopped onion (I used one really large onion)
3 garlic cloves, minced (I used 1 heaping tablespoon of minced garlic from a jar)
2 cans great northern beans, rinsed and drained
29-oz. can diced tomatoes, undrained (I prefer these drained or at least partially drained or there is too much juice. The tomatoes and chicken cook down and make this soupy otherwise)
3 medium carrots, sliced 1/4” thick
1 tbsp. instant chicken bouillon
1 tsp. thyme (1 1/2 tsp. is better)
½ tsp. oregano (1 tsp. is better)
½ tsp. pepper (3/4 to 1 tsp. is better)
In a skillet, brown the chicken in oil; remove and set aside. Sauté onion and garlic in drippings until tender. Stir in remaining ingredients. Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear. Yield: 4-6 servings. (I had to cook this 1 hour 30 minutes for it to be done. I also removed the foil after an hour to allow the chicken to brown a little).
NOTE: This may not sound like it would be so good, but this recipe is absolutely delicious and has a wonderful flavor.
NOTE: For Gluten-Free diets, eliminate the chicken bouillon and substitute chicken broth and other seasonings of your choice.
Here’s a plate.
Here’s another look at the finished product in the pan.
This plate’s for you!
- Today’s Recipe: Summer Braised Chicken and Vegetables with Heirloom Beans (williams-sonoma.com)
- Today’s Recipe: Baked Chicken with Cherry Tomatoes, Herbs and Lemon (williams-sonoma.com)
- Today’s Recipe: Simple Roast Chicken with Lemon and Herbs (williams-sonoma.com)
- Chicken With Herb-Roasted Tomatoes And Pan Sauce (theflycandypost.com)
- Provençal Chicken Thighs (sagewhisk.wordpress.com)
- Provencal Roast Chicken (spoonful.com)