Sunday Feast № 11 | Rosemary Chicken and Beans

Once upon a time I cooked the old fashioned roasted chicken Provençal, a very good dish with herbes de Provence, lemon, garlic, dry vermouth, and garnished with fresh thyme sprigs, among the usual suspects including the said chicken - bone-in, skin-on thighs. Tasty as it was, dredging those thighs in flour before placing them in oiled roasting pan I could've done with out. Then I stumbled upon a riff on the very dish, sans flour dredging, at Petite Kitchen blog. Then I played with that.    In the recipe below, compared to the Petite Kitchen one, I halved the amount of chicken, and doubled the amount of beans and used two varieties of beans. Yes, I swapped white wine with sherry or vermouth, depending which I had on hand, and also tried the chicken with or without skin, all on separate occasions. And I eye-balled the garlic. The Petite Kitchen called for one bulb, but my bulbs seemed enormous enough that I opted for 8-10 cloves instead. This is a superbly easy, self contained, and forgiving dish you can make your own.