Updated Feb 3, 2015Chatelaine
chicken drumsticks, or skin-on bone-in thighs
fresh pepper, to season
minced garlic cloves
diced celery stalk
cremini mushrooms, quartered
minced fresh rosemary
low-sodium chicken broth
romano beans, drained and rinsed
- PREHEAT oven to 425F. Line a baking sheet with parchment. Spread chicken on prepared sheet and sprinkle with salt and cayenne. Season with fresh pepper. Roast in centre of oven, 15 to 20 min. Turn on broiler. Broil until skin is golden brown and crispy, 2 to 3 min.
- HEAT a wide, shallow saucepan over medium-high. Add olive oil, then garlic, celery, carrot and onion, cremini mushrooms, and fresh rosemary. Cook for 5 min, then stir in tomato paste. Add low-sodium chicken broth and a romano beans. Continue cooking until vegetables are tender, about 15 min. Arrange chicken on top of stew and sprinkle with parsley.