Tuscan baked chicken and beans from Cooking Light Magazine, October 2010 (page 220)

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Notes about this recipe

  • eliza on March 04, 2017

    A delicious meal! I wanted a way to use my home grown cassoulet beans without making a full fledged cassoulet, so I settled on this simpler recipe. I used my cooked beans, and made a few other changes. I salted the chicken the night before and replaced the spinach with sautéed leeks. I also sprinkled some chilli powder and kosher salt on the chicken pieces before baking. My chicken pieces were cooked perfectly after 40 minutes in the oven, and the beans were very flavourful. Served on a bed of plain arugula for a complete meal. The recipe tells you to remove the chicken skin before eating, but of course we didn't do that! I would definitely make this one again; it's a great way to use some heiroom or home grown dried beans.

  • jumali on May 09, 2013

    Very, very good. Great flavor and easy to prepare.

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