Roast Chicken with Beans, Corn and Caramelized Onion Marmalade

by Kirke on July 19, 2014

 

Roast Chicken with Beans, Corn, and Caramelized Onion Marmalade
Roast Chicken with Beans, Corn, and Caramelized Onion Marmalade
Roast Chicken with Beans, Corn, and Caramelized Onion Marmalade

 

I chose this dish to present first because the cooked dried beans ingredient has the shortest shelf life (about 4 days) among fixings in the Five Fast Chicken Dinner recipes I am posting. These legumes are truly transformed with the addition of the savory mix of vegetables you have duly par-cooked on Prep Sunday. Known as mirepoix, the pairing of celery, carrots, onions, and in this case, garlic, is what gives comfort food like soup broth, its nurturing, soulful flavor. Topping all that savoriness with the tangy, naturally sweet onion marmalade, gives the meal an ethereal balance on the palate that belies the ease of preparation. The gift to your family of this healthy, wholesome goodness all became possible thanks to your clever foresight, otherwise known as Prep Sunday!

Please refer to the Prep Sunday section to access recipes for the roasting of the chicken, beans, mirepoix, and onion marmalade.

Ingredients:

roasted chicken about 16 to 18 ounces
2 each cobs of fresh corn, shucked, washed, and cut off the cobs
2 cups cooked beans
1 cup par-cooked mirepoix of savory vegetables
3 Tbs. pure olive oil
1/4 tsp. sea salt or to taste
1/8 tsp. freshly ground black pepper

 

  • After cutting the bones off the chicken, slice on a bias into 1 inch pieces.
  • Heat 1/2 cup of Onion Marmalade in a small pan, keep warm.
  • Heat the olive oil in a large sauté pan or iron skillet.
  • Add the corn and cook for 2 to 3 minutes.
  • Scoop out the bean and corn mixture, portioning into mounds onto 4 heated plates.
  • Then arrange the chicken next to the vegetable-legume mound.
  • Top with a dollop of Onion Marmalade.
  • Serve immediately.

 

 

 

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