One-Dish Rosemary Chicken and White Beans

One-Dish Rosemary Chicken and White Beans Recipe
Photography: Karry Hosford
A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this one-dish wonder nicely.

Yield:

4 servings (serving size: 2 thighs and 3/4 cup bean mixture)

Recipe from

Nutritional Information

Calories 316
Caloriesfromfat 23 %
Fat 8.1 g
Satfat 1.7 g
Monofat 3.7 g
Polyfat 1.5 g
Protein 31.2 g
Carbohydrate 30.2 g
Fiber 6.8 g
Cholesterol 94 mg
Iron 4.2 mg
Sodium 978 mg
Calcium 109 mg

Ingredients

2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless, boneless chicken thighs (about 1 pound)
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, drained
1/4 cup chopped pitted kalamata olives

Preparation

Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.

Note:

December 2003
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