Chicken with White Beans and Tomatoes


My favorite kind of Saturday night is spent at home sharing a good meal and a good movie with my husband. That good meal last night was this, a recipe published by Real Simple magazine and available by clicking here. Please, go now and print it on paper, then tuck it into the fire-proof box you keep under your bed, the same place where you store your car title, your children’s birth certificates, and your living will.** Food the likes of this is what underpins great civilizations and makes life worth living. (As always, brine the chicken first, which for bone-in, skin-on bird is a 30-minute soak in a solution of 2 quarts water, 1/2 cup table salt, and 1/2 cup white sugar. Rinse well, pat dry with paper towels, and proceed with the recipe.)

I found this dish via my favorite way of discovering treasure — unexpectedly. In this case, the clue was an offhand reference made in a reader comments page of the magazine’s current issue. Offhand comments are also how I found my latest favorite torch singer, Morgan James, whose praise of a rock/R&B chart-topper was just part of a larger story in a recent Wall Street Journal. The blues music of James, a Juilliard graduate, should have been the real headline, I think. I also have a pecan pie recipe listed as the specialty of a local woman, deceased, in a recitation of her achievements in her obituary. I haven’t tried it yet, but when I do (and if it’s any good), the recipe’s obscure providence will make a delicious story all its own.

Until then, make the chicken, pour the wine (recommended: a nice Sauvignon Blanc), and watch a good movie. (Our pick was “Captain America: The Winter Soldier.” Also good.)

**Actually, you’d better keep that stuff in a safe deposit box at your bank.

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