Penelope Wisner’s White Beans with Star Anise and Chicken

Name: Penelope Wisner’s White Beans with Star Anise and Chicken
Yield: 4 portions
Ingredients: 1 chicken (about 3 pounds), well rinsed, patted dry, and cut into serving pieces; 2 tablespoons Chopped cilantro (fresh coriander); 2 tablespoons plus ¼ cup olive oil; 1 chicken (about 3 pounds), well rinsed, patted dry, and cut into serving pieces; 2 cups dried cannellini beans; 3 cloves garlic, lightly smashed; 3 large slices fresh ginger, lightly smashed; 1 whole head garlic; 2 cups spicy white wine, such as Gewúrtztraminer; 2 dried hot red chile peppers, about 2 inches long; 5 whole star anise*; 3 cups Berta’s Chicken Stock or canned broth Salt, to taste; 3 cups Berta’s Chicken Stock or canned broth Salt, to taste

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We first met Penny Wisner many years ago when she was food editor of House & Garden magazine. She is now well ensconced in the Napa Valley, and we are delighted whenever our paths cross.

Penny says, “The success of this recipe depends on the quality of the cannellini beans. Mine are from Corti Brothers in Sacramento. (Corti will mail-order all over the States.) These beans are imported from Italy and are large and flavorful. Do not soak them ahead of time! This dish is great com

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method