Chicken with Cannellini Beans and Rosemary

Photo: J. Miller


1 whole chicken (about 2kg), cut into 10 pieces
Salt and pepper
1 large yellow onion, thinly sliced
1 can (170g) tomato paste
2 cans (440g) cannellini beans, rinsed and drained
1 sprig rosemary


Preheat oven to 200°C. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, place chicken skin side down and cook over medium until pieces release easily from pot and are browned, about 10 minutes. Flip and cook until browned, 5 minutes. Transfer to a plate.
Add onion to pot and cook until softened, about 3 minutes. Add tomato paste and cook, stirring, until fragrant and dark red, about 4 minutes. Stir in 2 cups water, beans, and rosemary; season with salt and pepper. Bring to a rapid simmer. Return chicken to pot, skin side up. Transfer to oven and bake until chicken is cooked through and liquid is slightly reduced, about 20 minutes.
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