Description
This Italian garlic chicken with white bean and rosemary mash is a flavorful and hearty dish featuring crispy breaded chicken thighs paired with a creamy cannellini bean mash infused with garlic, rosemary, and lemon. Perfect for a comforting yet elegant dinner, this recipe combines simple ingredients with rustic Italian flavors for a satisfying meal served alongside fresh green beans.
Ingredients
Scale
Chicken and Coating
- 1 egg
- 2 garlic cloves
- 20g parmesan cheese
- 2 tbsp milk
- 4 chicken thigh fillets
- 2 tbsp plain flour
- Light olive oil, for shallow-frying
- 150g fresh white breadcrumbs (frozen is fine)
Mash
- 1 tbsp olive oil
- 2 rosemary sprigs
- 2 x 400g cans cannellini beans
- 1 lemon, cut into 6 wedges
To Serve
- Cooked green beans
- Additional lemon wedges
Instructions
- Prepare the egg and parmesan mixture: Crack the egg into a bowl. Peel and finely grate the garlic directly into the egg, then grate the parmesan using the same grater to retain all flavors. Add the milk, season with salt and pepper, and whisk everything together until combined.
- Prepare and coat the chicken: Open out the chicken thigh fillets and cut each one in half. Use a meat mallet or rolling pin to bash them to about 1cm thickness if needed. Dust each piece with plain flour, shaking off any excess flour. Dip the floured chicken pieces into the egg mixture using tongs, then coat thoroughly with the fresh breadcrumbs, shaking off any excess crumbs.
- Fry the chicken: Heat a drizzle of light olive oil in a large non-stick frying pan over medium-high heat. Fry the breadcrumb-coated chicken pieces for 5-8 minutes on each side until they are crunchy, golden brown, and cooked through.
- Make the rosemary and white bean mash: While the chicken cooks, heat 1 tbsp olive oil in a small saucepan over high heat. Fry the rosemary sprigs for 2-3 minutes until crisp, then remove them with tongs and set aside. Drain the cannellini beans, reserving the liquid. Add the beans to the pan, reduce to low heat, and warm through gently. Mash them coarsely with a wooden spoon, adding some reserved bean liquid as needed to reach a smooth, creamy consistency. Season with salt and pepper, and squeeze 1-2 lemon wedges into the mash to taste.
- Serve the dish: Divide the white bean mash and fried chicken pieces between plates. Strip the crisp rosemary leaves from the stalks and crumble them over the chicken. Serve with cooked green beans and lemon wedges on the side for squeezing over.
Notes
- For extra flavor, you can add a pinch of chili flakes to the breadcrumb coating.
- If you prefer a gluten-free version, substitute plain flour and breadcrumbs with gluten-free alternatives.
- Use fresh rosemary for the best aroma and texture in the mash.
- The reserved bean liquid helps keep the mash creamy without thinning it too much.
- Ensure the chicken is cooked thoroughly by checking that juices run clear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Italian chicken, garlic chicken, cannellini bean mash, rosemary mash, breaded chicken, easy dinner, healthy chicken recipe
