One-Dish Rosemary Chicken and White Beans

  • azwals2n Posted: 11/06/08
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    I made this for dinner and my husband loves it. I used chicken breast instead coz I'm allergy to dark meat. It turned out really good and tasty. I also used chicken stock coz I did not want the strong tomato flavor. I would definitely make this recipe again.

  • kaycee Posted: 09/24/10
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    The presentation of this dish was disapointing, the sauce is thim and the dish kind of looked like stew without the sauce. My family didn't care for it, said the flavors were bland and the vegetables mushy, wasn't inedible but won't make again.

  • sohacomom Posted: 10/04/09
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    This was quite tasty and easy to make. I could make this on a weekday without difficulty. I like serving with fresh bread to soak up the sauce.

  • janeliza11 Posted: 02/17/10
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    great, simple, easy recipe. I added fresh rosemary sprigs to the dish while it simmered. I took the suggestions of other reviewers and sauteed a chopped carrot and a clove of garlic before adding the chicken. I think it really added to the dish!

  • MadameTiger Posted: 04/10/09
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    I make this quite often and serve it with good crusty bread. A definite good stand by - quick and easy.....delish!

  • Diannajim Posted: 09/14/09
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    Good recipe. I used some of the suggestions, herbs de provence, breast meat, carrots and onions. I will make this again.

  • ITGirl74 Posted: 06/05/09
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    This recipe was quick and flavorful. I used fresh rosemary and think that made a big difference. My only complaint is that it's a little too salty. I will make it again, but next time I'll use dried beans and/or get no-salt-added tomatoes.

  • foodiegrl1972 Posted: 03/13/10
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    i made this tonight for dinner, i was iffy on the kalamata olives but i went with it and tried something new and it was super yummy and full of flavor and the rosemary very aromatic too yum!

  • srwfromorange Posted: 12/30/10
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    This is an outstanding weeknight dinner, but you need a few more ingredients & a little more time than the recipe calls for.I sauteed the vegetables mentioned by a previous cook which resulted in a heartier broth. I also used a combo of chicken pieces, b/s thighs & bone-in legs, browned the chicken for 5 min per side & simmered 30 min. I served it with a sourdough baguette & the spinach salad YUMMY.

  • Kvelez Posted: 02/24/10
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    Rosemary Chicken and White Beans was a huge hit in my house! The flavors are very balanced. After finishing the whole dish, my boyfriend asked me to make it again... later that night!!! Very fast, and very easy!

  • pixie27 Posted: 05/07/10
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    I was skeptical with this list of ingredients, but we were pleasantly surprised. I keep all the ingredients on hand to throw together a tasty, fast meal. I have made it as written and also added onions, garlic, carrots, and fresh rosemary as suggested. Great either way, but probably wouldn't serve it to anyone other than family.

  • aphrodite Posted: 11/17/10
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    This is so easy and so delicious- no special occasion needed to prepare this dish, but its worthy of one. I used chicken breasts instead of thighs, because that was what i had on hand. Its just plain simple and quick to do- and the end result is a lovely chicken dish with Mediterranean flavors. A crusty loaf of bread along with the spinach salad done in the time it takes to cook the main dish and viol-la!

  • chillyjenn Posted: 11/18/10
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    I followed others' suggestions and used fresh rosemary (a MUST) and sauteed some onion, carrot and garlic prior to adding the chicken. This was amazing. I ate leftovers for lunch today and it was still amazing! Will DEFINITELY make this again (and again and again). Served with rosemary bread I bought at the store. mmm mmm good.

  • myemail4riyaz Posted: 11/17/10
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    nice recipe to prepare

  • swilli12 Posted: 11/17/10
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    I make this dish at least 3x's a month! It is just delicious!

  • sherrybluemoon Posted: 04/08/11
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    my husband and i are on a mediterranean type diet so this recipe works perfectly ingredient wise and after being on this diet a while i was seeking a new dish. this one was a nice surprise. since it calls for boneless thighs it's very fast (like minutes) and flavors work together well! :) i used 3 fresh heirloom tomatoes in place of the canned tomatoes since they are starting to be in season at the store...i just cored them and gently squeezed some of the water and seeds out of them...then chopped and added them in place of the canned tomatoes. fresh tomatoes only take about 10 mins to cook and i think this change probably added a lot of fresh flavor to the recipe. all that said...surprising flavor, very few ingredients, inexpensive and fast!! you can't beat that. :) next time i'm going to try making it with both white and dark meat.

  • jebavonct48 Posted: 05/03/11
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    Excellent. I used chicken breasts, cannelini beans and diced tomatoes because that is what I had. Added some sauted green pepper and onion and lots of dried rosemary. Served with a simple salad. Very easy, very quick and very good. Will make again. Even better the second day!

  • LeslieMcDaniel Posted: 07/29/11
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    This is a fabulous recipe. I actually crave this dish every few weeks! Fresh Rosemary is outstanding in this. I have used different pieces of chicken, including breasts, maybe my favorite. I have also cooked it in the oven - that makes it really easy! My favorite addition is that when I serve it, I sprinkle some crumbled goat cheese on top. The cheese sets of the other flavors beautifully!

  • Dzzyd02 Posted: 08/03/11
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    I needed to change the recipe to suit what I had on hand and stretch it. My husband loved it. I made some brown rice in a separate pot. In a skillet, I sauted chopped onion, garlic and carrots til tender, then added them to the rice as it cooked. In the same skillet I browned some chicken breast that I had cut into cubes. When done, I added the diced tomatoes and white beans, seasoning with salt and pepper and a generous sprig of rosemary leaves. When the rice had absorbed all the water, I combined both the rice pot and the chicken pot, making a great, filling, inexpensive one-dish meal. I left off the olives because my husband dislikes them, but you could sprinkle over the top if you like.

  • CampyPA Posted: 11/29/11
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    Excellent!! I don't use stewed tomatoes (too sweet) but a can of diced in oliuve oil and garlic hits the spot! Great for Holiday entertaining...leftovers? What leftovers?

  • LyssaLou09 Posted: 12/06/11
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    Excellent! I followed the recipe exactly as it was written and it tasted delicious. This one is definitely a keeper.

  • Tamcooks Posted: 12/01/11
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    A tasty and easy to make week-night meal! I used boneless chicken breast, because that's what we had. After browning the chicken, I removed it from the pan and deglazed the pan with about 1/4 c white wine and added some diced onions. I then added the can of tomatoes, then put the chicken bak in the pan and simmered to finished cooking. I added the olives (I used about half of the called for amount) and beans just before serving. Served over a slice of grilled, hearty bread along with a salad. Delicious!!!

  • Chameleon16 Posted: 12/02/11
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    Simple and good. I added carrots and a little diced green pepper, and I used regular diced tomatoes because that is what I had on hand. I browned the chicken and then put the chicken, olives, and veges in the oven (except for the beans) for 30 minutes. Then I added the beans and cooked it for another 15 minutes or so. Other reviewers are right - crusty bread is perfect along side this dish. Don't be afraid of the olives. I chopped them fine and could hardly tell they were in there. I think they just add some nice saltiness to the dish. Others are also right about salt content. I didn't add any salt, and the dish was fine.

  • Kellet Posted: 01/06/12
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    Amazing - my husband asked me to please make it for dinner at least once a week. (And that is impressive for him) I always like to cook a recipe exactly the first time through and decide what needs to be tweaked for additonal cookings. This one is perfect just the way it is!

  • jsc123 Posted: 12/01/11
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    good basic recipe but great when I altered it. Added garlic and onions before browning the chicken. Added the beans with some chopped kale after the chicken was cooked--steamed it for about 3mins and then added the kalamatas--very tasty, we'll make this often this winter

  • gr8cooker Posted: 11/01/11
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    Modified to accommodate what I had on hand: I used 1# chicken breasts (cut up in about 2" cubes), fresh rosemary from my patio pot, canned diced tomatoes, cannellini beans, and cooked everything in a small le creuset casserole, following directions. Once everything was in the pot, I simmered about 20 minutes (5 min with lid off, to cook down the sauce a bit). Served with spinach and sweet onion salad w/ vinaigrette and rosemary-olive oil bread. Dipping the bread in the sauce is a guilty pleasure in itself. Recipe was very good, very quick. Great for a weeknight.

  • peggy587 Posted: 12/14/11
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    Great recipe! I added carrot, onions and garlic like others suggested. I also added 1/4 of a cup of chicken broth with the tomatoes and beans. No one here likes olives, so I left them out. Great flavor, easy to make, this will be added to our dinner rotation!

  • ejsfremont Posted: 11/30/11
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    This was terrific! I hate it when reviewers change a recipe and then rate it, but this time I am guilty of that - but my changes were minor and took into account other reviewers suggestions. Make sure you rinse your beans and do not add any salt (or very little) or the dish maybe salty. My changes: bone in thighs, fresh rosemary (much better than dried), added a quatered onion & 2 halved garlic cloves, cannelini beans instead of navy, fewer olives. I sprinkled the thighs with finely chopped fresh rosemary-about 1TBS. Browned the chicken in a 5 qt enameled casserole. Added the onion & garlic, tomatoes. a few halved & pitted kalamata olives & a sprig of fresh rosemary. Covered and baked @ 350 30-40 minutes. Added drained & rinsed beans and cooked uncovered about another15 minutes. My husband hates olives and loved this - even ate a small olive piece! We will have this often - I can see why one reviewer craves it - I do & I just finished eating it!

  • EaterJo Posted: 01/02/12
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    I did make some changes to this, and it came out fantastic! Changes: 1) After browning the chicken, I sauteed an onion (sliced) and three large garlic cloves that I had chopped into chunks. 2) I used tomato sauce rather than diced, simply because that was what I had in the pantry. 3) After adding the chicken, beans, and tomato sauce to the pot, I let it simmer while I prepared a pot of Farro. 4) For the farro, I used 3 parts chicken stock to one part grain, and added a couple of cloves of garlic to the broth. Once the broth boiled & I added the farro, it cooked 25 minutes. 5) While the farro was cooking, I chopped some red chard. I added the chopped stalks to the chicken about 10 minutes before the farro finished, then I added the chopped greens about 5 minutes before the farro finished. 6) The farro was cooked through before the chicken stock was absorbed all the way, so I poured the extra stock from the farro into the chicken. Served over the farro with a grated hard cheese. Yum!

  • MeeshMech79 Posted: 01/04/12
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    This was super easy and fast to make and my family really enjoyed it. I used fresh rosemary because I had some on-hand and I would probably use it again. I'll definitely make this dish again.

  • steponme Posted: 02/08/12
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    This was a quick, comforting and delicious meal. I only made 3 minor chages; doubled the beans and salt and added 1/4 tsp. of Italian seasoning. I served it over brown rice and added steamed broccoli as a side with toasted french bread.

  • donnaandrez Posted: 03/04/12
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    Awesome quick meal

  • crikit310 Posted: 01/24/12
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    Very good and incredibly easy. Made with diced instead of stewed tomatoes.

  • MaryPatL Posted: 04/11/14
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    I've made this dish quite a few times, and everyone likes it. I've started taking Foster Farms turkey Italian sausages and making them into meatballs and adding it - reminds me of a casoulet I make. I also use fresh rosemary instead of the dried.

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