Roasted Chicken Thighs on Cheesy Cannellini Puree
Plus marinated cucumber salad (see recipe at the end)!
Hello Friends! It has been at least five months since I last blogged. We moved from the city to a most beautiful property out in the country. We are truly blessed to have been granted this lovely opportunity live, love and grow. The one thing that I let slide since moving to this extraordinarily beautiful piece of perfection is, my cooking fell into a true slump. I fell into a rut of cooking easy, bland, rather boring dinners. My spouse likes pasta, chicken everything, rice and ramen with whatever, and potatoes that can be simply microwaved. There is and has been nothing too wrong with that, but I made the decision last week to "doctor up" these plain meals and change things up, challenge myself like I used to. When I started this blog back in May 2012, I challenged myself to cook with the skills and knowledge I had learned each week to make something wonderful; to celebrate the successes and include in my blog the lessons I learned in my "area of opportunity" (aka disasters) dishes. To me, both in cooking and in life, areas of opportunities are lessons to learn from and adjust. That is what this dish is all about: start with something old and "doctor it up" with something new and, hopefully, improved. Tell me what you think!
This dish is very simple. Let's get started, shall we?
Ingredients
1 package 4 - 6 boneless skinless chicken thighs (though bone-in skin-on works perfectly well)
3 scallions, chopped
2 cans Cannellini beans, drained and rinsed
2 tablespoons garlic + 2 tablespoons garlic, separated
1 1/4 cups balsamic vinaigrette (homemade or store bought)
1/4 cup fresh grated parmesan cheese or Pecorino-Romano cheese blend
4 + 4 tablespoons extra virgin olive oil, separated
salt and pepper
This photo belongs with the cucumber marinated salad but I wanted you to see my homemade balsamic vinaigrette.
Now, open the two cans of Cannellini beans and empty them into a colander
Two or more hours before cooking, add the chicken to a large bowl along with one cup of the balsamic vinaigrette, submerging them or turning them repeatedly to coat them. Place the bowl in the refrigerator to marinate. Take the bowl out thirty minutes before you start cooking the chicken.
I'm bossy, I know! Sorry. 😉
Now, add the rinsed beans to a blender or food processor. To that, add the remaining olive oil (evoo), garlic, one coarsely chopped medium-large scallion or two small stalks, the 1/4 balsamic vinaigrette, 1/4 tablespoon salt and 1/2 tablespoon black pepper (more or less, as your prefer). Blend or puree the beans until smooth but thick. You're looking for the consistency to be just softer than a mash. Leave the puree in the blender or processor.
Time to cook the chicken! Although the thighs have been marinating for a good bit, add a little salt and pepper to each side. In a skillet, drizzle evoo four times around the skillet over medium-high heat. When the oil begins to ripple, add the chicken cut side down (where the bone was removed). Allow it to sear unmoved about four minutes. The thigh should turn without sticking. If it sticks to the skillet, let it be for another minute or two until it releases from the skillet. Repeat on the other side. Remove the thighs once done (165 degrees fahrenheit) and set aside. Now, reduce the heat to medium-low and add the cannellini bean puree. Allow the mixture to warm up but low and slow and stir often. This will allow the mixture to absorb the chicken renderings, which is delicious, intense flavor! Beware! If it sits too long, the cheese may caramelize and become a patty, so stir often! The heat brings out the flavors in the mixture. Allow the bean puree to warm up about four or five minutes.
To plate, add the puree as you wish, a lump, a swoop, however you wish, and then add the chicken stop that and add any vegetables you plan to serve, as well.
This can be served in a bowl, as I have, here, but honestly, it looks better on a plain white plate. Garnish with remaining scallions.
****
Now for the balsamic vinaigrette marinated salad! I know that just about Every grandma and Mom have their own family versions of this, but this one is my own. Here's what I use, but you make it your own way:
1/2 or 1 whole red onion, sliced into slivers
1 cucumber, sliced into discs as thin as you can slice them
small mozzarella balls, halved
scallions for garnish
1+ cup balsamic vinaigrette (depends on how many servings; 1.5 cups is good for 2 servings)
I wish I'd had banana peppers, aka pepperoncini, to add to this! Next time!
I hope you have enjoyed reading this recipe. It was fun and satisfying to prepare. If you make it, make it your way and have fun!
With that, Thank You for your visit, time and consideration! Now, go cook for someone you love!
