Chicken with white beans
Prepare a savory chicken and white beans dish using simmering and sautéing techniques with aromatic herbs and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 800 | Grams |
| White Beans (drained and rinsed) | 2 | Cans |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Chicken Broth (low sodium) | 500 | Milliliters |
| Tomatoes (large, diced) | 2 | Count |
| Thyme (fresh, chopped) | 1 | Tbsp |
| Rosemary (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Lemon (juiced) | 1 | Count |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Add chicken thighs to the skillet and brown on both sides, about 5 minutes per side.
- Stir in diced tomatoes, chicken broth, thyme, rosemary, salt, and black pepper.
- Bring the mixture to a simmer, cover, and cook for 20 minutes.
- Add the drained white beans and lemon juice, stir to combine.
- Simmer uncovered for an additional 10 minutes to allow flavors to meld.
- Garnish with chopped parsley before serving.
Prep
- Thaw chicken thighs if frozen
Kitchen equipment
Large SkilletCan Opener