Q: Several of us ordered a most delicious meal at The Brickery Grill and Bar. Our dish had chicken thighs, white beans, carrots and celery. We all loved that meal and I would like to make it for my family that will be visiting me. I would be very grateful if you could get the recipe for me. Thanks for your help. Love your column and have made some of the meals you printed. — Julie Saraydar, Dunwoody
A: Sally Alterman, owner of The Brickery Grill and Bar, was happy to share this recipe. She prefers cannellini beans for this dish, and that's what's called for here. Dried cannellini beans are available at the Buford Highway and DeKalb Farmers Markets, and at stores that carry Italian groceries. They may also be found at some well-stocked grocery stores. If you can't find cannellini beans, substitute dried small white kidney beans.
The practice of using the roasting pan as a vessel to brown the chicken, as it’s done here, is a common one in restaurant kitchens. To do the same, be sure your roasting pan is a sturdy one. Lightweight pans will buckle under the uneven heat. If you don’t have an appropriate pan, brown the ingredients in a Dutch oven and then move the assembled ingredients to a roasting pan for baking.
The Brickery Grill and Bar’s Roasted Chicken Thighs with White Beans
2 cups dried cannellini beans
2 tablespoons olive oil
12 skin-on, bone-in chicken thighs (about 3 pounds)
Salt and pepper
6 ounces bacon, roughly chopped
1 small fennel bulb, cut into 1/2-inch dice
3/4 cup 1/2-inch dice onion
1/2 cup 1/2-inch dice celery
1/2-cup 1/2-inch dice carrots
1 leek, white part only, cut into 1/2-inch dice
1 bay leaf
6 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup dry white wine
6 cups chicken broth
1 sprig rosemary
1 tablespoon finely minced lemon zest
In a large bowl, soak beans overnight in enough water to cover by 4 inches.
When ready to cook, preheat oven to 350 degrees.
Drain beans and discard soaking liquid. Set aside.
In a large, heavy roasting pan, heat oil over medium-high heat. Season chicken thighs with salt and pepper and carefully arrange in hot oil. Saute until brown on all sides, about 10 minutes per piece. Remove thighs to a platter and keep warm.
In the same roasting pan, add bacon, fennel, onion, celery, carrots, leek and bay leaf. Saute until the vegetables begin to soften and brown, about 10 minutes. Add garlic and cook 1 minute, stirring frequently. Add flour and tomato paste and stir 1 minute. Add wine and stir 1 minute, scraping up cooked bits from the bottom of the pan. Add chicken broth, rosemary and drained beans. Cover the roasting pan and put into oven. Roast 1 1/2 hours or until beans and chicken are tender. Remove rosemary sprig, season to taste with salt and pepper and sprinkle with lemon zest when serving. Serves: 8
Per serving: 697 calories (percent of calories from fat, 47), 51 grams protein, 43 grams carbohydrates, 15 grams fiber, 37 grams fat (10 grams saturated), 131 milligrams cholesterol, 540 milligrams sodium.
