Chicken Ribollita with Couscous over Saucy Cannellini Beans

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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

 

 



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