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.


  • 1 tbsp coconut oil
  • salt and pepper to taste
  • 1 skin-on chicken breast
  • 1 cup canned gigante beans
  • 1 medium carrot (large dice)
  • 1 small white onion (large dice)
  • 1 celery stalk (large dice)
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 tsp xanthan gum
  • 1/4 vidalia onion (sliced thin lengthwise)
  • 1 tbsp capers (rinsed)
  • 6 parsley leaves


  1. For Chicken: Preheat oven to 350°.
  2. Put a medium sauté pan on high heat and add coconut oil. Season skin-side of chicken breast with salt and pepper.
  3. 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.
  4. Season non-skin side of chicken breast with salt and pepper, flip and cook for about 1 minute on medium heat.
  5. Transfer chicken to baking tray and place in oven for 10–12 minutes; 
let it rest.
  6. For Gigante Beans: Add beans to a pot. Cover with 4 quarts water. Add carrot, white onion, and celery.
  7. Cook on medium heat for 11/2–2 hours. Taste. Beans should be creamy in texture. Transfer to a metal mixing bowl 
to cool.

  8. 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.
  9. 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.
  10. Return chicken to oven and briefly reheat. Once hot, cut chicken in three. Place chicken on top of bean mixture.
  11. 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.
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