Beans play a supporting role in this elegant braise. When cooking the onions and garlic, let them fry untouched for half the time, then turn once or twice to fully caramelize. Follow the same principle when browning the chicken. Serve over rice or egg noodles.
1/4 cup extra-virgin olive oil
2 cooking onions, thinly sliced
4 garlic cloves, chopped
1.5 kg chicken legs and thighs, skinned
salt, to taste
freshly ground black pepper, to taste
1 cup white wine, or chicken broth
2 tsp herbes de Provence
1 540-mL can white beans, (navy, white kidney or great northern), drained and rinsed (or 2 cups home-cooked)
175 g fresh shiitake mushrooms, stems removed
6 fresh plum tomatoes, sliced into wedges (or canned, roughly chopped)
1/3 cup black olives, pitted
1/4 cup chopped Italian flat-leaf parsley
Preheat oven to 325°F (160°C).
Heat 2 tbsp (25 mL) of extra-virgin olive oil in a large frying pan and cook onions and garlic at medium low for 10 minutes, or until golden. Spread onions and garlic along the bottom of a 13 x 9 in (3.5 L) baking dish. Season chicken with salt and pepper. Add 1 tbsp (15 mL) of olive oil to the same frying pan (no need to wash it) and brown chicken pieces at medium for 4 minutes per side. Transfer chicken to baking dish. Pour wine or chicken stock into frying pan and deglaze, scraping up any brown bits and stirring. Pour wine mixture over chicken, sprinkle with herbes de Provence, a layer of beans, then shiitake caps. Distribute tomato pieces throughout the casserole. Sprinkle with olives. Cover tightly with aluminum foil and bake for 1 hour, or until chicken is no longer pink. Garnish with parsley before serving.
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