Monday, November 1, 2010

Guinea pigs

Tonight I tried out one of Face's new recipes, Tuscan chicken and beans, for dinner. It goes a little something like this;
Brown three slices of bacon in an oven proof skillet.
Then brown pieces of a whole chicken (or legs and thighs like I bought) in the bacon grease,
Saute onion and garlic in the pan (after pulling chicken out),
Then you dump in a couple of cans of cannellini beans, canned diced tomatoes, chopped fresh spinach, fresh rosemary, the crumbled cooked bacon, and mix it all up good like.
Then you throw the chicken back on top and put the whole kit and caboodle in the oven for 40 minutes.
Even for meat on the bone, which I NEVER eat, it was super duper good. Face was right though, it's the bean mixture that really makes it. I could have eaten all the beans in one sitting. The Canadian was in meaty, beany, bacony heaven. The initial meal takes a little time to prepare, but the leftovers will be a breeze. We'll be making this one again for sure!


kath said...


Lisa Dovichi said...

Yeah, I don't really like meat on the bone either but 3ft does so this one's for him. The leftovers are EVEN better! :)

I'm so glad I didn't kill you or the Canadian, yet again. (Have to try harder!)

Susana & Chris said...

I can't believe I forgot to blog about the part where I managed to grab the skillet handle on the one spot not covered by the oven mitt when pulling it out of the oven and burned the bejesus out of the palm of my right hand. That's my parade waving hand I'll have you know!