CHICKEN SUPREME
Serves: 6
5 tbsp (75 ml) extra-virgin olive oil
6 chicken breast quarters, bone in, skin on, wings attached (regular bone-in, skin-on chicken breasts may be substituted)
Sea salt
Freshly ground pepper
1 can (19 oz/540 ml) cannellini or white kidney beans, rinsed, drained Fresh rosemary
8 garlic cloves, unpeeled, lightly smashed
2/3 cup (160 ml) dry white wine
1. Preheat oven to 350 F (175 C).
2. Drizzle 2 tbsp (30 ml) of the oil over the chicken and sprinkle with salt and pepper.
3. Heat 2 tbsp (30 ml) of the oil in a large, heavy frying pan over medium-high heat and brown chicken 3 minutes on the first side and 2 minutes on the second side. Set aside.
4. Spread beans in a large, wide roasting pan or casserole and set chicken on top, skin side up. Drizzle with any pan juices.
5. Scatter some of the rosemary and all the garlic over the chicken. Then add wine, salt and pepper and drizzle with remaining 1 tbsp
(15 ml) of oil.
6. Roast in preheated oven until cooked through, about 12 -15 minutes, depending on thickness of the chicken breasts.
7. Serve chicken with beans and garlic, trimmed with remaining rosemary.