Chicken with White Beans and Tomatoes

My friend and fellow McGill alumnus Mallory started a food blog as part of a new year's resolution to cook more and write more. Her blog, Total Noms, features recipes that are simple and approachable. This recipe, adapted from Real Simple, is no different. In fact, now that the market is full of Alberta-grown *sigh* greenhouse tomatoes, I'm sure I'll be making this recipe again over the summer!


A dish that requires an oven hardly seems appropriate for summer, but this might be the ticket if you want to spend a little more time out in the sun and less time cooking. You toss a can of beans, a pint of tomatoes, a few sprigs of herbs (the recipe calls for thyme and oregano, but we have some thriving rosemary that I think will work too), some crushed garlic cloves and a dusting of spice (the recipe calls for paprika, but I like cumin for its smoky flavour... I'm sure chili powder, or chipotle powder would be great too) in a casserole, top with chicken thighs or breasts, and roast for just 35-45 minutes. Ta-da! You have your main course and a side.


Of course, if you are feeling keen, this dish would pair well with a salad, steamed rice, a warm baguette to sop up the juices or rotini with pesto...

Chicken with White Beans and Tomatoes
Adapted from Total Noms/ Real Simple
Serves 4

• 1 x 796 mL (19 oz) can cannellini (white kidney) or navy beans, drained and rinsed
• 1 pint grape tomatoes
• 4-6 sprigs fresh thyme
• 4 sprigs fresh oregano, plus leaves for garnish
• 3 cloves garlic, smashed
• ¼ tsp (1 mL) cumin
• 2 tbsp (30 mL) olive oil, divided
• 4 chicken thighs, legs or breasts (preferably bone-in, skin-on, but boneless, skinless would work too - cooking times may need to be adjusted)

Heat oven to 425°F (220˚C). In a large baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, cumin, 1 tablespoon (15 mL) of oil and add salt and pepper to taste.

Pat the chicken dry and place on top of the bean mixture (skin side up if you have bought the chicken skin-on). Rub with the remaining tablespoon of oil and add salt and pepper to taste.

Roast until the chicken is golden and cooked through (a thermometer inserted into the thickest part of the chicken reads 74˚C/165˚F), about 35-45 minutes. Garnish with oregano leaves before serving.

Nutrition Info (per serving using bone-in, skin-on chicken thighs vs. boneless, skinless chicken breast): 345 (vs. 272) calories, 16 (vs. 8) g fat (4 (vs. 1) g saturated),57 (vs. 45) mg cholesterol, 25 g carbohydrate (7 g fibre, 2 g sugar), 24 g protein, 266 (vs. 296 mg) sodium. An excellent source of folate (vitamin B₄), vitamin E, vitamin K, iron, magnesium, potassium, zinc, manganese and selenium. A good source of thiamine (vitamin B₁), niacin (vitamin B₃), vitamin B₆, phosphorus and copper.

Proof that I was good and didn't eat the skin!