1 ½ cups dried cannellini beans
1 tsp. salt
1 red onion, coarsely chopped
2 cloves garlic, crushed
4 boneless chicken breasts
4 cloves garlic, crushed
2 tbsp. roughly chopped rosemary
Zest of 2 lemons
½ tsp. red chile flake
½ c. olive oil
½ cup black olives, pitted and coarsely chopped
3 large red bell peppers, roasted, peeled, seeded and chopped
2 cups arugula
2 tbsp. red wine vinegar
1/3 cup extra virgin olive oil, (can use reserved tuna poaching oil)
Salt and pepper
Place cannellini beans in a small deep bowl and pour enough cold water to cover by at least 4 inches. Let soak overnight or up to one day. Drain the beans and place in a 3 quart saucepan. Add water until it covers the beans by two inches. Add the onion and garlic. Bring to a boil over high heat. Adjust the heat to simmering and cook until the beans are tender, 1 ½ to 2 hours. Remove beans from heat and add salt to taste. Let beans stand in cooking liquid until cool.
Drain beans and transfer to a large serving bowl. Set aside.
In a medium bowl, combine chicken, garlic, rosemary, lemon zest, chile flake and olive oil. Let marinate 4 hours or overnight.
Heat a grill over high heat. When the heat is hot enough for you to barely keep your hand over the grill, reduce heat to medium-high. Carefully placing the chicken on the grill, skin side down. Grill for 7 minutes. Turn chicken and grill another 5 to 7 minutes depending on thickness. Check for doneness.
If chicken is opaque all the way through, remove from the grill and set aside. If the chicken is not done, put on the grill for another 3 minutes.
For the vinaigrette, whisk the vinegar with the olive oil and season with salt and pepper.
To finish the salad, add 2/3 of the olives, 2/3 of the roasted red peppers and all the arugula. Toss gently with the vinaigrette. Top with remaining peppers and olives. Serve cold or at room temperature.
Serves 6.
Tuscan Chicken with Cannellini Beans
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