Ingredients

serves 6

　　5 garlic cloves, minced

　　1 tablespoon chopped fresh rosemary

　　1 1/2 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 1/2-inch pieces

　　2 stalks celery, cut into 1/4-inch pieces

　　1 onion, cut into 1/4-inch pieces

　　1 dried bay leaf

　　2 tablespoons finely chopped fresh sage

　　1 teaspoon coarse salt

　　1/2 teaspoon extra-virgin olive oil

　　1 cup fresh bread crumbs

　　

Step 1

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

　　

Step 2

Preheat the oven to 375°F, with the rack in the upper third. 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 1/2 to 2 hours.

　　

Step 3

Transfer the bean mixture to a colander set over a bowl, reserving the cooking liquid; let cool slightly. Puree half the mixture in the bowl of a food processor fitted with the metal blade. 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.

　　

Step 4

Brush an 8 × 8 × 2 1/2-inch baking dish with the 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.

　　

Step 5

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; serve hot.

　　

Fit to eat recipe

Step 6

(Per serving)

　　

Step 7

Calories: 446

　　

Step 8

Fat: 5g

　　

Step 9

Cholesterol: 54mg

　　

Step 10

Carbohydrate: 68g

　　

Step 11

Sodium: 524mg

　　

Step 12

Protein: 34g

　　

Step 13

Fiber: 18g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.