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One-Pot Chicken with Beans & Vegetables | ![]() |
COMPLIMENTS!
- "The chicken with white beans was delicious." ~ Joan
- "... making [it] again tomorrow." ~ Karen
Life-Changing Vinaigrette
A decade ago, my food life was forever changed – for the better – by one simple recipe.
St. Louis food writer Ann Lemons wrote a piece for the local paper’s Sunday magazine. She roughed out the concept for making a simple vinaigrette, a rub of garlic, a dollop of mustard, a scratch of good salt, a splash of vinegar and a glug of olive oil. Sound familiar? It’s My Favorite Salad Dressing. I make it nearly every day, some times twice a day, right in the salad bowl. It’s that simple.
Ever since, I never buy salad dressing. It’s too expensive, too filled with calories, too packed with chemical-sounding ingredients. I’ve even challenged others to Never Buy Salad Dressing Again!
So – um – why does this easy chicken recipe call for a commercial salad dressing, the ubiquitous Italian dressing?
Well – um, you see – stuff happens. My dad left a bottle in my fridge and ever the thrifty cook, I wanted it to use it up. Ha. I’ve been ruined. Thanks to this recipe, I foresee keeping a bottle on hand. For. Ever. For. Always.
This chicken is so good – the perfect dinner recipe for a harried cook pulled in 360 directions by kids, work and other responsibilities. The beans and vegetables simmer in an almost lemony sauce, even as the chicken absorbs moisture from below. There’s no getting enough!
RESOURCES One things leads to another and now there are several recipes that call for Italian dressing, see Italian Dressing.
ONE POT MEAL: ONE-POT CHICKEN with BEANS & VEGETABLES
Time to table: 90 minutes (oven) to 6 hours (slow cooker)
Serves 8 (but easily halved)
- 2-1/2 pounds bone-in chicken (thighs, legs and breasts, 8 pieces total, skin removed)
- Salt & pepper to taste
- 2 15-ounce cans white beans, rinsed and drained
- 2 carrots, trimmed and cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 1 turnip, peeled and cut into 1-inch pieces
- Other vegetables, optional (in the photo, I add asparagus spears)
-
SAUCE
- 2/3 cup low-fat Italian dressing (use 1 cup for the slow cooker, non-fat and full-fat dressings work fine too)
- 2 teaspoons dried rosemary (don’t skip), crushed
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper (don't skip)
If cooking in the oven (see TIPS), heat oven to 350F/180C.
Arrange the chicken pieces in the bottom of a large braising pan or slow cooker. Season with salt and pepper.
In a bowl, stir together the beans, carrots, celery and turnip, then spread across the chicken pieces.
Stir together the sauce ingredients and pour over the bean-vegetable-chicken mixture.
OVEN (preferred) Cover and bake for 1 hour. Serve tableside.
SLOW COOKER (almost as good) Cover and cook on Low for about 5 hours. For best texture, add the turnips for only the last two hours.
LEFTOVERS What's left over re-heats beautifully!













A Menu
One-Pot Chicken with Beans & Vegetables
(recipe above)
Oven-Baked Brown Rice
Light 'n' Easy Chocolate Pudding
More Easy Chicken Recipes
(hover with a mouse for a description; otherwise click a photo to view the recipe)~ more Quick Suppers with Chicken ~
~ more chicken recipes ~
Shop Your Pantry First
(helping home cooks save money on groceries)~ turnip recipes ~
~ carrot recipes ~
~ recipes using canned and dried beans ~
~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~
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Thank you for your recipes. The Chicken w/white beans was delicious.
ReplyDeleteI am making the one-pot chicken with beans and vegetables again tomorrow. The leftovers make a terrific soup: I remove all the beans and veggies from the dish with a slotted spoon and chop up the chicken. Mix with chicken broth and let sit overnight in the fridge for all the flavors to meld, then heat and top with Parmesan cheese. Makes a great (and easy) lunch.
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