Try this chicken-and-bean dish shipped from Boston that has fed the monster appetite of New England Patriots’ tight end Rob Gronkowski on more than one occasion.
For Chicken: Preheat oven to 350°.
Put a medium sauté pan on high heat and add coconut oil. Season skin-side of chicken breast with salt and pepper.
Add chicken to hot pan, skin-side down. Let chicken cook for about 1 minute on high heat. Turn down to medium heat and cook chicken until skin is brown and crisp.
Season non-skin side of chicken breast with salt and pepper, flip and cook for about 1 minute on medium heat.
Transfer chicken to baking tray and place in oven for 10–12 minutes; let it rest.
For Gigante Beans: Add beans to a pot. Cover with 4 quarts water. Add carrot, white onion, and celery.
Cook on medium heat for 11/2–2 hours. Taste. Beans should be creamy in texture. Transfer to a metal mixing bowl to cool.
For Lemon Sauce: In a blender, add lemon juice and a pinch of salt. Blend on medium speed. While blending, slowly incorporate olive oil, then xanthan gum. Blend for another minute and reserve. Set aside until using.
To Assemble Dish: Heat beans and Vidalia onion in a sauté pan with olive oil, salt, and pepper. Once hot, place in the middle of a plate.
Return chicken to oven and briefly reheat. Once hot, cut chicken in three. Place chicken on top of bean mixture.
Scatter capers around plate. With a spoon, drizzle lemon sauce around plate. Sprinkle parsley on chicken. Drizzle olive oil on top of chicken and around plate. Serve.