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Nutrition Facts
Serving Size 488 g
(Approx. 4 Servings)
Amount Per Serving
Calories 690 Calories From Fat 310
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 200 mg 67%
Sodium 720 mg 30%
Total Carbohydrate 31 g 10%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 61 g
Vitamin A 15% • Iron 25%
Vitamin C 10% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rosemary Chicken with White Bean Ragout

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/4 cup(s) flour
8 medium boneless chicken thighs
3 slices bacon, chopped
1 Tbsp olive oil
1/3 cup(s) shallots
2 cup(s) chicken stock
3 medium sprigs fresh rosemary
15 Oz cannellini beans (white kidney beans)
1/2 cup(s) heavy cream
2 Roma tomatoes, diced
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Instructions

1
Preheat oven to 375ºF.
2
Spread flour out on a plate, fold chicken in thirds and dredge through flour to evenly coat. Set aside.
3
Heat a large skillet over medium-high. Add bacon and cook until crispy. Set aside.
4
Place chicken seam side down in pan with bacon drippings. Sear to a golden brown on both sides, then transfer to plate.
5
Add oil and shallots, cook 2 to 3 minutes until shallots begin to soften. Deglaze pan with stock, scraping browned bits from bottom of pan.
6
Add rosemary, beans, cream, tomatoes, and cooked bacon. Nestle chicken into bean mixture seam side down.
7
Cover and place in oven 25 to 35 minutes, or until chicken reaches internal temperature of 160ºF. Remove from oven and allow to sit covered 5 to 10 minutes before serving. Serve with crusty bread if desired.
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