Chicken Toscana

This recipe was featured in my newsletter dated February 14, 2007.

Chicken Toscana with Cannelini Beans
by Chip Desormeaux

2 tbs. EVOO
¼# pancetta, chopped
½ medium red onion, thinly sliced
3 cloves garlic, minced
2 tbs. minced fresh oregano
2 tbs. minced fresh tarragon
2 tbs. minced fresh basil
2 tbs. minced fresh parsley
1 tbs. minced fresh rosemary
1 tbs. fresh lemon juice
2# boneless thighs, cut into 1-inch cubes
2 18 oz. cans cannelini beans
black pepper to taste

Heat oil in a skillet over med-high heat. Toss in pancetta and stir to fry. Then add onions, garlic, and sauté until the onions become soft. Then add lemon juice.

Add the chicken and bring to a simmer. Simmer for about 15 minutes. Then add beans and all herbs. Bring to a simmer then reduce heat to low, cover and seal for about 30 minutes. (You're looking for the beans to break down a little bit and make the sauce creamy.)

Best served over rice.

Serves four-six.

Note: this recipe calls for dark meat chicken. If you prefer to use white meat, I recommend sautéing the chicken first until browned, then do the pancetta, onions and garlic step. If you simmer raw chicken breast rather than sauté it, you'll find it releases little white flecks into the sauce. These are bits of protein from the raw chicken juices and it's just a little bit unattractive. It doesn't affect the taste, however.

Also, don't overdo it on the rosemary. If you put too much rosemary or if you don't mince it up fine enough, you'll be chewing unpleasant bits of rosemary. I've also found that omitting one of the herbs doesn't affect the finished dish too much. For instance, tarragon isn't always easy to find.

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Chicken Toscana with Cannelini Beans Recipe