Today I’m going to share a dish I made during my most recent cooking segment on Virginia This Morning. When the show’s producer asked me to share a hearty comfort food recipe good for the cold weather we’re having, I knew exactly what I wanted to make.
Knowing most people had probably already gone through their rotation of favorite chili, soup, and stew recipes, I figured they would be ready for something different to mix things up a little.
I made this casseulet style chicken and white bean dish, which is one of my family’s winter favorites. It’s is easy to make, and rich with the smoky flavor of bacon and hints of rosemary. This one-pot dish gets its start by browning some chicken thighs, then adding vegetables to develop their flavor, before simmering away in the oven with Chicken broth and white wine.
Your house will smell amazing while it’s cooking, which to me is half of the enjoyment I get from comfort food. Add some good crusty bread and a green salad, and you have a dinner your whole family will love. It’s also a great dish for casual entertaining. The cooking is done before your guests arrive, and the menu is easy on your pocket book too!
I’ve added the clip from the show, which shows me whipping it together in 4 minutes (phew!)
Slow Cooked Chicken with White Beans, Bacon, and Rosemary
2 tablespoons olive oil
6 chicken thigh pieces
6 ounces bacon, chopped
1 leek (white part only), cut into 1/2-inch cubes
1 small onion, cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
1 small carrot, peeled, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, cut into 1/2-inch cubes
1 bay leaf
6 garlic cloves, chopped
1/4 teaspoon dried Italian red pepper flakes
2 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup dry white wine
3 cans cannellini beans, rinsed and drained
4 cups low-salt chicken broth
1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary
2 tablespoons chopped fresh parsley
1 tablespoon finely grated lemon peel
Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add bacon and next 6 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic and red pepper flakes; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
Transfer to oven; braise 30 minutes covered; remove lid and continue braising an additional hour uncovered. Transfer chicken to plate. Season beans with salt and pepper.
Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl. Divide beans among 4 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.