Chicken Ribollita with Couscous over Saucy Cannellini Beans

Chicken Ribollita with Couscous over Saucy Cannellini Beans

 

October 26, 2020

 

 

Yield: 4

Prep time:  10

Cook time: 30
Inspired by Family Style Foods

 

Ingredients

 

• 4 boneless, skinless chicken thighs
• Salt, pepper
• Olive oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced fine or grated
• 1 14 oz can tomato sauce
• 2 tsp oregano
• 2 tsp dried garlic
• 1 tsp thyme
• 1 can cannellini beans
• 1 tbsp rosemary
• 2 cups baby spinach
• 1/4 cup grated parmesan cheese
   

 

Instructions

 

1. Season the chicken on top and bottom with salt and pepper.    Add the chicken and let it sit for 8-10 minutes without moving it, then flip the chicken over.  Cook for 5 more minutes.
2. Add the onion and garlic to the pan and cook for 5 more minutes.  Add the sauce, beans, and rosemary, scrape the bottom to move the cooked on bits around.  Cover and reduce the heat to a really slow simmer, and cook for 10 minutes.
3. Uncover again, reduce for 10 minutes, then add the spinach and allow it to wilt.  Cover and let rest for 5 minutes. 

 

 

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Notes:

 

 

All Photographs Copyright Tink's Kitchen and JSGrey