Meals (Tuscan Chicken)

By chefbobby

Ingredients

• 2 teaspoons finely chopped fresh rosemary
• Salt and pepper
• 2 teaspoons Grated zest and 2 teaspoons juice from 1 lemon
• 8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
• 2 tablespoons olive oil
• 2 (16-ounce) cans cannellini beans, drained and rinsed
• 2 tablespoons finely chopped fresh parsley
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 1/2 cups instant polenta

Preparation

Step 1

1) Combine rosemary, lemon zest, ¾ teaspoon salt, and ½ teaspoon pepper in small bowl. Pat chicken dry with paper towels and rub all over with rosemary mixture.

2) Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Add beans and lemon juice. Reduce heat to medium and cook, covered, until meat registers 175 degrees, 12 to 15 minutes. Transfer chicken and beans to platter and sprinkle with parsley. Tent with foil.

3) Heat remaining oil in now-empty skillet over medium heat until shimmering. Cook garlic until fragrant, about 30 seconds. Add broth and bring to boil. Whisk in polenta and cook until thickened, about 3 minutes. Season with salt and pepper. Serve chicken and beans over polenta.