I enjoyed this dish so much at BarZin that I decided to make it at home last week. As you know, I live out in the boondocks, in the woods, near the Georgia-Alabama line. The grocery stores around here don’t have a lot of “fancy” stuff like chard and pancetta. So, I had to make do, and used some chopped turnip greens and bacon instead. While it did not taste exactly like the dish I had at BarZin, and mine was a bit drier than what I had at the restaurant, it was good.
Chicken with Cannellini Beans Recipe
4 chicken thighs
Rinse and trim the chicken thighs, and sprinkle with tenderizer and seasoned salt. Bake in a 350 degree oven for thirty minutes, or until done.
2 slices bacon
2 cloves garlic
1 tablespoon olive oil
1 16 oz can cannellini beans
1 cup chopped greens (I used turnip greens)
1/4 tsp pepper
1/2 tsp Italian seasoning
1/4 cup chicken drippings
Chop the bacon and garlic, and place in a skillet with the olive oil. Cook and stir on medium heat until bacon is browned. Add the beans, chopped greens, italian seasoning, and pepper, stir to mix well. Cover, and cook on medium heat until most of the liquid has evaproated. Stir in the chicken drippings, cover, and simmer a few more minutes. Serve in a bowl with chicken. Makes 4 servings.