My go to recipe

Sunday, June 12, 2011

In the summer time we’re busy, busy, busy.  I know we don’t mean to be, but it just happens – Right?

Here is my go to meal that everyone loves and is good enough for a party.

Harry’s Bar served this dish to 600 hundred guests at the “Save Venice”  party at the Hotel Pierre in New York City in 1986.  People loved the unusual combination of chicken with beans, and this dish gave them one more reason to want to save Venice.  I love it on a Sunday evening when we’ve been out all day enjoying the weather.  It’s also easy on your wallet so you can afford gas for the next week.

Chicken with White Beans

2 cups dried cranberry, or Pinto beans, soaked overnight and drained OR I use 2 cans of white beans if I’m in a hurry

3 slices lean bacon, diced

6 chicken breasts and/or thighs and drumsticks


Freshly ground pepper

Flour for dredging

1 medium onion, chopped

2 celery ribs, chopped

1 garlic clove, minced

3/4 cup dry white wine

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried

1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled

1 fresh or canned plum tomato, seeded and diced ( I just use a can of diced tomatoes)

2 Tablespoons chopped flat-leaf parsley

Cook bacon until browned.  Pat chicken dry, season with salt and pepper, and dredge in flour shaking off the excess.  Add chicken to the skillet that you just cooked the bacon in and cook brown until golden and crisp on each side.

Remove chicken to a Dutch oven.  Add onion, celery, and garlic to skillet and cook until wilted, about 5 minutes.  Increase heat to high, add the wine, and bring it to a boil, scraping up the brown bits from the bottom of the pan.  Pour mixture over the chicken, cover the pot, and cook over medium-high heat for 3 minutes.  Add the beans, thyme, rosemary, and salt and pepper, and bean liquid or chicken broth.  Bring to a boil and then turn down to a simmer until chicken is done.  The beans may absorb the liquid so add more liquid as the chicken is cooking.

Put the chicken, the beans, and the sauce into a serving dish ( I love white ) and sprinkle with the diced tomatoes and parsley.  A restaurant quality dish without the restaurant quality price!

Serve with a fresh green salad, french bread and a good Cabernet.

“Getting there isn’t half the fun, it’s all the fun.”  Robert Townsend

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