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
- 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.
- 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.
- 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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