The Second Time Around

Honey Soy Chicken and Beans

I'm trending a new one vessel cooking method.  Whether it be a Dutch oven, grill or sheet pan, or like this one, in my new IKEA casserole dish I made this in the crockpot once and the Cannellinis became baked-bean tasting, so I had to try it again. Next time, I will put the chicken on top of the beans so they soak in all the flavor.  Duh.  I have a lot of duh moments in cooking.  I'm not a natural wonder if you haven't guessed.  I have to learn by constantly screwing up, because I'm also bad at researching and forgetful to boot. 

This didn't need another starch but I'm also a weak human that gives into carby urges.  The boxed Mac and Cheese was the universe saying, 'What you talkin' bout girl, you don't suck. You are loved and are exactly where you should be.  Now come in for some cheese!"

Honey Soy Chicken and Beans

Chicken Thighs

Green Beans (par boiled)

Can of Cannellini Beans (drained)

2 heads of garlic

Honey - about 1/3 cup

Soy Sauce - to taste, I used about 1/4 cup

Lemon juice (fresh squeezed) - 3 tablespoons

Grated Ginger - if your mate doesn't gag when he smells it, add it, it's good.

Hot chili or Sesame oil to taste

Chili flakes

Hoisin Sauce - 2 tablespoons

Preheat oven to 400. Brown your chicken first, then stir up all the wet ingredients together.  Lay your beans down on the bottom of a casserole dish (but honestly, staying in the same Dutch oven as you browned the chicken makes a lot more sense). Lay the chicken skin side up over the beans, (do as I say, not as I did!) nestle in the garlic and then pour the mixture over top of everything.  Bake for 45-60 minutes or until desired doneness.  Pull out the garlic and squeeze the roasted soft cloves into the sauce.  Serve with spooned sauce over the top.