Chicken Ribollita with Couscous over Saucy Cannellini Beans

Monday, October 26, 2020

 

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Chicken Ribollita with Couscous over Saucy Cannellini Beans

October 26, 2020

Yield: 4

Prep time:  10

Cook time: 30

Total time:

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. 

 

Inspired by Family Style Foods

All photographs copyright Janet S. Grey

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By Krumpetina