Description
This Italian garlic chicken with white bean and rosemary mash is a deliciously crispy pan-fried chicken thigh dish coated in a flavorful breadcrumb and parmesan crust, served with a creamy, fragrant white bean mash infused with rosemary and fresh lemon. It’s a hearty, satisfying meal ideal for a comforting dinner with a touch of rustic Italian charm.
Ingredients
Scale
For the Chicken:
- 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)
For the White Bean & Rosemary Mash:
- 1 tbsp olive oil
- 2 rosemary sprigs
- 2 x 400g cans cannellini beans
- 1 lemon, cut into 6 wedges
- Salt and pepper, to taste
To Serve:
- Cooked green beans
- Lemon wedges
Instructions
- Prepare the Egg Mixture: Crack the egg into a bowl. Peel and finely grate the garlic cloves into the egg. Using the same grater, finely grate the parmesan cheese into the mixture to capture all flavors. Add the milk, and a pinch of salt and pepper, then whisk everything together thoroughly.
- Prepare the Chicken: Open out the chicken thigh fillets and cut each in half. If needed, gently bash them with a meat mallet or rolling pin until about 1cm thick to ensure even cooking. Dust each chicken piece in plain flour, shaking off any excess.
- Bread the Chicken: Pour the fresh breadcrumbs onto a shallow plate. Heat a drizzle of light olive oil in a large non-stick frying pan over medium-high heat. Using tongs, dip each floured chicken piece into the egg mixture, then coat well with the breadcrumbs. Shake off excess breadcrumbs gently.
- Fry the Chicken: Place the breaded chicken pieces in the hot pan and fry for 5-8 minutes on each side, or until the chicken is fully cooked through and the coating is crispy and golden brown.
- Make the White Bean & Rosemary Mash: While the chicken is cooking, heat olive oil in a small saucepan over high heat. Fry the rosemary sprigs for 2-3 minutes until crisp, then remove them using clean tongs and set aside. Drain and reserve the liquid from the cannellini beans. Add the beans to the pan, reduce the heat to low, and warm gently. Use a wooden spoon to mash the beans coarsely, adding some reserved bean liquid gradually until the mash reaches your desired smoothness. Season with salt, pepper, and squeeze in 1-2 lemon wedges to taste.
- Serve: Divide the white bean mash and crispy chicken between plates. Strip the crispy rosemary leaves from the stalks and crumble over the chicken for added flavor. Serve alongside cooked green beans and lemon wedges for squeezing over.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- Fresh rosemary is key for the aromatic mash; dried rosemary won’t provide the same flavor.
- Adjust the lemon quantity in the mash according to your taste preference.
- Ensure chicken is cooked to an internal temperature of 75°C (165°F) for safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Italian chicken, garlic chicken, white bean mash, rosemary, crispy chicken, cannellini beans, easy dinner, pan-fried chicken
