March 11, 2011
This isn’t your ordinary chicken. Very flavorful and a great recipe to freeze for those that are doing the make-ahead business. The tuscan rosemary beans are the perfect compliment. Serve with crusty bread and it’s like a golden afternoon in the countryside.
Champagne Chicken with Rosemary Tuscan Beans
- 1 cup champagne
- 12 sprigs fresh thyme, minced
- 3 Tbsp. lime juice, fresh
- 4 cloves garlic
- 2 large sprigs rosemary, minced
- 2 boneless chicken breasts
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Rosemary Tuscan Beans:
- 2 cans white northern beans, rinsed.
- 3 cloves garlic, chopped
- 2–3 sprigs rosemary, chopped
- olive oil
- sea salt
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- Combine champagne, thyme, lime juice, and rosemary in a bowl or ziplock bag. Add chicken breasts and refrigerate (season with salt and pepper before adding).
- Pre-heat oven to 350 degrees. Remove breasts from the marinade and place in a small roasting pan. Reserve marinade.
- Roast chicken 20-30 min. basting occasionally with the marinade. Place chicken a platter and cover to keep warm. Pour pan juices and remaining marinade in a saucepan. Cook over med. heat until boiling and reduced. Spoon over chicken and garnish with rosemary.
- With this recipe, I sometimes grill the breasts instead of roasting. Both are good!
- For Beans:
- Saute minced garlic in a tbsp. of olive oil. Add the chopped rosemary until fragrant. Add the beans and cook over medium heat until flavors are combined. Add a bit of kosher or sea salt.