Ingredients
¾lbbrussels sprouts
4tbspolive oil
salt
fresh ground black pepper
4chicken thighs
4chicken drumsticks
2clovesgarlic
1tspdried rosemary
4cupwhite beans,drained and rinsed
½cupwater
2tbspflat leaf parsley,chopped
Preparation
Heat the oven to 450 degrees F.
In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, salt, and pepper. Set aside.
Put the chicken pieces in a large roasting pan and toss with 1 tablespoon of oil, salt, and pepper.
Arrange the chicken pieces about 1 inch apart, skin-side up, and roast for 25 minutes.
Add the Brussels sprouts and continue cooking for about 12 more minutes until the chicken and sprouts are done.
Transfer them to plate and leave to rest in a warm spot for about 5 minutes.
Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons oil, the garlic, and the rosemary over low heat, stirring, for 3 minutes.
Raise the heat to moderate and add the beans, ¼ cup of the water, salt, and pepper.
Cook for about 5 minutes, mashing the beans to a coarse puree, until hot.
Stir in the parsley.
Pour off the fat from the roasting pan.
Set the pan over moderate heat and add the remaining water.
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Boil for about 4 minutes until reduced to ¼ cup.
Add any accumulated juices from the chicken and a pinch each of salt and pepper.
Spoon the white-bean puree onto plates and top with the chicken, the Brussels sprouts, and then the pan juices.
