Chicken And Brussels Sprouts Over White-Bean And Rosemary Puree

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3/4 pound Brussels sprouts, cut in half from top to stem

4 tablespoons olive oil


Fresh-ground black pepper

4 chicken thighs

4 chicken drumsticks

2 cloves garlic, minced

1 teaspoon dried rosemary, crumbled, or 1 tablespoon chopped fresh rosemary

4 cups drained and rinsed white beans, preferably cannellini (from two 19-ounce cans)

1/2 cup water

2 tablespoons chopped flat-leaf parsley

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