Baked Chicken & Cannellini Beans

This week is all about comfort. As I race to finish out my projects for the month, I’m looking for recipes that are nutritious and no brainers. That’s why I adore this recipe. It’s hearty, healthy and completely delicious.

This recipe has been adapted from one of my favorite blogs, The Food Yenta. My only changes to the recipe is that I usually double up on the beans, but drain one can. I also leave out the dry chili and substitute Herbes de Provence instead.

No matter which version you make, it’s divine. Especially served up with a crusty slice of french bread and salad made with greens from our garden. Yum!

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Baked Chicken & Cannellini Beans

  • 6 Chicken drumsticks
  • 2 Cans of Cannellini Beans (drain 1 can)
  • 1 Small onion, sliced
  • 3 cloves of garlic, chopped
  • 1 tsp of parsley, chopped
  • 2 tsp Herbes de Provence
  • 20 sliced olives
  • ¼ cup grape tomatoes, quartered
  • Kosher salt
  • Ground pepper
  1. Preheat oven to 400 degrees
  2. Rinse and pat dry drumsticks and set aside
  3. Add cans (both drained and undrained) of beans to baking pan
  4. Add the rest of ingredients (minus the chicken) to the beans and mix well
  5. Add chicken on top of the bean mixture, pressing slightly into the pan
  6. Sprinkle with salt & pepper, as well as additional Herbes de Provence to taste.
  7. Bake for one hour and enjoy!

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