Chicken and Cannellini Beans
Chicken and cannellini beans braised in a rich tomato sauce with kale and toasted sourdough — a Tuscan one-pan stew ready in 30 minutes.
Ingredients
- 2 pounds (900 g) boneless, skinless chicken thighs
- Kosher salt and fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- ½ (75 g) thinly sliced red onion
- 2 grated or finely chopped garlic cloves
- ⅓ cup chicken broth
- 3 cups (750 ml) prepared marinara sauce
- 1 15-ounce can (425 g) cannellini beans drained
- 1 tablespoon (30 g) chopped fresh rosemary or thyme
- 2 thick slices crusty sourdough bread toasted
- 4 cups (265 g) torn lacinato kale curly kale, or other leafy greens
- ¼ cup (25 g) freshly grated Parmigiano cheese
Instructions
- Season 2 pounds boneless, skinless chicken thighs evenly on both sides with salt and pepper.
- Put 2 tablespoons extra virgin olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
- Flip the chicken over and add ½ thinly sliced red onion and 2 grated or finely chopped garlic cloves, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
- Add ⅓ cup chicken broth, 3 cups prepared marinara sauce, 1 15-ounce can cannellini beans1 tablespoon chopped fresh rosemary or thyme and ½ teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
- Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
- Drizzle 2 thick slices crusty sourdough bread with olive oil and cut into ½-inch cubes.
- Remove the chicken from the heat and stir in 4 cups torn lacinato kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkle with the cheese.
Notes
- Use your favorite prepared pasta sauce (chunky style for a thicker sauce) or make a batch of my easy homemade marinara sauce.
- To prepare in a slow cooker: Follow steps 1-3 to sear the chicken, either on the stovetop or in your slow cooker insert if it's compatible. Add the onion and garlic for the last 5 minutes. Transfer to the slow cooker with tomato sauce, beans and rosemary. Add another can of cannellini beans for a heartier texture, if you like. Cook on low for 5-6 hours or on high 4 hours. Stir in the kale and cheese and serve with the bread on top.
Nutrition
Calories: 689kcalCarbohydrates: 87gProtein: 49gFat: 16gSodium: 748mgFiber: 6gSugar: 12g
