This week’s recipe is new for me.  I’ve seen it made before but never tasted it. So, I tried it on Sunday and it was delicious! It is a great meal for a chilly day when you want something warm.  Think deconstructed chicken chili…

Courtesy The Martha Stewart Living Cookbook

  • 5 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 ½ teaspoons chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 6 boneless skinless chicken thighs, trimmed of fat
  • 1 pound dried cannellini beans, soaked overnight in cold water
  • 3 carrots, cut into ½ inch pieces
  • 2 stalks celery, cut into ¼ inch pieces
  • 1 onion, cut into ¼ inch pieces
  • 1 dried bay leaf
  • 2 tablespoons finely chopped fresh sage
  • 1 teaspoon coarse salt
  • ½ teaspoon extra-virgin olive oil
  • 1 cup fresh bread crumbs

 Marinate the chicken: In a bowl large enough to hold the chicken thighs, combine 2 garlic cloves, the rosemary, ½ teaspoon thyme, and the vinegar. Add the chicken; toss to coat. Cover; refrigerate 1 to 2 hours.

 Preheat the oven to 375 degrees F, with the rack in the upper third of the oven. Drain the beans, and place them in a large stockpot with the carrots, celery, onion, remaining 3 garlic cloves, bay leaf, sage, and remaining teaspoon thyme. Fill with enough cold water to cover by about 4 inches; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the beans are tender, 1 ½ to 2 hours.  Transfer the bean mixture to a colander set over a bowl, reserving the cooking liquid; let cool slightly. Using a food processor, puree half of the mixture. With the motor running, pour in about 1 cup reserved cooking liquid until thick and smooth. Return to the pot with the remaining bean mixture. Add the salt; stir to combine. Brush an 8x8x2 ½ inch baking dish with oil. Remove the chicken from the marinade, and arrange it in a single layer in the prepared dish. Bake until the chicken is cooked through, about 15 minutes. Remove the dish from the oven; pour the bean mixture over the chicken, and sprinkle evenly with the bread crumbs. Set the dish on a baking sheet; return to the oven and bake until the bread crumbs are golden brown and the beans are bubbling, about 30 minutes. Remove from the oven and serve hot.



  • The recipe doesn’t call for salt and pepper in the stockpot to cook the beans, but I would add both.  I followed the recipe as printed and really missed the salt that could have been added to the beans.
  • If you like your beans to be a little on the softer side, add another 45 minutes to an hour to the cooking time. 
  • I used Panko bread crumbs instead of fresh bread crumbs and it turned out well.  If you don’t have Panko, use whatever you have available.

 Try the recipe and let me know what you think!

Happy Eating!

 The Fab Foodie