Grilled Chicken With White Beans Provençal Recipes

Steps:

• Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
• Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
• Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
• Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.

Steps:

• In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes.
• Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.

Steps:

• Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
• In a small bowl, combine a sprinkle of salt and pepper with herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
• Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
• Serve hot, warm or at room temperature, with lemon wedges. (Bay leaf is not edible.)

Steps:

• Combine all ingredients except for the chicken.
• Marinate chicken in the marinade for 2 hours outside the refrigerator or for 4 hours, covered in the refrigerator.
• Remove chicken from the marinade and discard the marinade.
• Return the chicken to room temperature before grilling to doness.