Gluten Free Tuscan Chicken and White Beans Recipe
A couple years ago, my hubby and I went to France and Italy. I had been trying to get him to go for years to no avail. His standard answer to my suggestion of a European vacation was: “What is there to do?”
I know. Where do you even begin in answering such a ridiculous question?
We have taken some fabulous trips and had some great adventures but I really wanted to go to Italy. And Paris. I wanted to drink in the architecture and art. To soak up the culture. To go sightseeing. To shop and walk and EAT!
Then a wonderful thing happened. The hubby read The Da Vinci Code and Angels and Demons. All of a sudden he was dying to go to the Louvre, Vatican City, and the Pantheon. Well you didn’t have to ask me twice. I was packed and ready to go before you could say: “Thank you, Dan Brown.”
While I loved the beauty of Paris and the complicated, amazing food we dined on all through France, I really fell and still feel in love with Italy. I loved the people, the buildings, the art, the fountains, the countryside, the coffee, the ancient ruins and my god did I love the food. Even the bad food in Italy was good. I had an amazing risotto at the train station! Imagine that.
This simple Gluten Free Tuscan Chicken and White Beans dinner reminds me of the honest, robust food of Tuscany. It is simple, healthy and the really great part is that aside from a little work at the beginning and at the end, your oven does all the work.
This dish goes great with grilled lettuce salad (see here).
If you prefer to make the dish with boneless, skinless chicken breast, then cut the cooking time of the chicken to 30 minutes or until the chicken is cooked through and the juices are clear. It works fine but I find that roasted chicken breast with the bone and skin is much more flavorful and juicy.
- 4 bones-in, skin-on chicken breasts
- 4 tablespoons olive oil – use divided
- Salt and pepper
- 2 pints grape tomatoes (or cherry tomatoes)
- 4 large shallots
- 1 small bunch fresh thyme – use divided
- 2 (15 ounce) cans white beans – drained and rinsed
- ½ cup gluten free chicken broth
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh Italian flat leaf parsley
Preheat oven to 400 degrees.
Place chicken breasts on a shallow roasting pan or cookie sheet with sides. Pour on about 2 tablespoons olive oil, sprinkle generously with salt and pepper and rub all over both sides of the chicken breasts to coat well. Arrange skin side up and put in the upper part of the oven.
Cut tomatoes in half lengthwise. Cut shallots in half from top to root end, remove outer skin and then slice each half into 4 pieces lengthwise. Place tomatoes and shallots in another roasting pan or cookie sheet. Toss with about 1 tablespoon of oil, salt and pepper. Spread into an even layer. Lay 4 or 5 sprigs of thyme over the tomatoes and shallots. Place in lower part of oven with chicken.
Cook chicken and tomato/shallot mixture for 40 minutes. The chicken should be golden brown and the juices should run clear when pricked with a knife. Tomatoes should be tender and starting to caramelize. Remove thyme sprigs and discard.
Cover chicken with foil and let rest while preparing the beans.
Put beans into a large skillet; add roasted tomatoes and shallots, chicken stock, oregano and some fresh thyme leaves (about 2 teaspoons) pulled from the stems. Cook over medium high heat until tomatoes start breaking apart and chicken stock is almost all reduced. Will likely be about 5 minutes. Taste for seasoning; add more salt and pepper if necessary.
Arrange bean/tomato mixture on a platter and top with chicken breasts. Drizzle with additional olive oil (about 1 tablespoon) and garnish with chopped fresh parsley.
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