TOTAL TIME: 1 hour 15 minutes SERVES: 4
Dave and I were so excited to welcome our friends Tony and Vicky aboard for a week in Mexico. Years before, we’d hatched the idea for our first charter when spending a weekend aboard their boat on Kentucky Lake. One thing had led to
another and now we were cruising full time and they were
contemplating doing the same.
We wanted to show them just how magical this life could
be from the moment they stepped aboard. The plan was to
pick them up at the airport and immediately head to a nearby
anchorage in time for dinner and sunset.
After anchoring, we enjoyed a glass of wine while dinner was in
the oven. I had done the prep work the day before—Baked Tuscan
Chicken is a wonderful make-ahead meal for guests, needing
virtually no last-minute attention. Just as we finished eating, the
sun set and turned the sky a fiery mix of crimson and orange. We
continued to sit on deck as darkness fell and the stars came out.
Later, as we all headed to bed, Vicky turned to me and said,
“This is wonderful.” I couldn’t have said it better.
4 slices bacon
4 pieces chicken (any type: bone-in or boneless, white or dark,
Carolyn Shearlock is the author (with Jan
Irons) of The Boat galley Cookbook with
over 800 boat-friendly recipes, available on
Amazon and Barnes & Noble. Her website,
TheBoatgalley.com, has hundreds of galley
and provisioning tips, insights, and equipment
recommendations gleaned from six years of
full-time living aboard and cruising.
skinless or not)
1 cup diced onion
3 cups fresh spinach or ¾ cup frozen spinach, thawed and very
2 (15-ounce) cans cannellini, navy or other white beans, rinsed
1 (15-ounce) can diced tomatoes, undrained
½ teaspoon dried rosemary
salt and pepper, to taste
Preheat oven to 350°F
Cook bacon until crisp in large ovenproof skillet or dutch
oven.* remove bacon and place on paper towel to drain. Leave
the bacon fat in the pan.
Brown chicken pieces in the bacon fat over medium-high
heat. When golden brown, remove chicken and place on paper
towel with the bacon.
Add onion to pan and cook over medium heat until just
starting to turn golden. Add spinach, cannellini beans,
tomatoes, rosemary, salt and pepper. Crumble bacon into the
pan. Mix well and remove from heat.
Place chicken pieces over the bean mixture, skin or “nice” side
up. Bake, uncovered, for 40 minutes or until instant-read meat
thermometer inserted in the thickest part of the chicken (but not
touching bone) registers 165°F. serve immediately if desired.
To serve later, cover and refrigerate for up to 48 hours.
reheat in 350°F oven, covered, for about 20 minutes until bean
mixture bubbles. May also be frozen for up to three months;
thaw in refrigerator before reheating or allow up to an hour in
oven if not thawed.
*If you do not have a pan that can go from stove to oven, use
a skillet and transfer to a casserole dish before putting in the
Tip of The Mon Th:
seasoning Pans to Make stainless nonstick
scrub the pan well, rinse and dry. Cover the bottom of the
pan with at least 1/8-inch of oil. You can use any fat that smokes
at a high temperature. Canola, vegetable, corn or frying oil work
well; extra virgin olive oil, butter and margarine do not.
Place the pan on the stove over high heat and heat until
the oil smokes. Once smoking, turn the burner off and let the
pan sit until cool enough to handle. Pour the oil out and discard
it. Wipe the pan out with a rag or paper towels. You may notice
a bit of an “edge” at the bottom sides of the pan, where the top
of the oil was. This is fine—don’t try to scrub it out; you’ll end
up scrubbing part of the bottom and will remove the seasoning.
Your pan is now seasoned. Use it as you normally would.