I love this recipe. Depending on what I have in the larder, I will add roasted peppers, peppadews, shallots, olives, artichokes, etc. I also like to double the beans; they become super creamy and flavorful. One change I make is to place everything in the pan before the chicken to prevent the beans and basil from drying out during roasting. I lay the chicken on top, so that it bastes everything with schmaltzy goodness.I strongly advise one to add the basil later in the process.
I know some people complained about the crunchiness AND mushiness of the beans, but I enjoyed both immensely - adds a nice textural aspect to the dish. Also took the suggestion of smashing the garlic with a wooden spoon while the chicken is resting so that it's nicely integrated with the sauce - this is good and key.
Didn't have red wine the second time around so tried a squeeze of lemon before serving. Adds a nice brightness to it but I do miss the depth of the vino!I made it with 6 boneless, skinless chicken thighs because that's what I needed to use up so I was pretty heavy handed with the olive oil. I needed something to use tomato and basil from the garden. I stuck it in the oven and ran to the store for Cannelini beans and when I opened the door oh, the aroma!.
Also to note: I added lemon slices on the very top and a little dry white wine and another thought I had was to throw in some Italian sausage next time for a tremendous Italian cassoulet. CHEERS!Maybe I'm a Neanderthal, but I don't see all the hub-bub about the beans, cooking time, 'dry' chicken etc. I've made this recipe many time and its always absolutely delicious. My beans are always intact. The chicken is never dry.
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