Poulet et haricots cannellini

Ingrédients

• 2 pounds boneless, skinless chicken thighs
• Kosher salt and fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 thinly sliced red onion
• 2 grated or finely chopped garlic cloves
• 1/3 cup chicken broth
• 3 cups prepared marinara sauce
• 1 15-ounce can cannellini beans (drained)
• 1 tablespoon chopped fresh rosemary or thyme
• 2 thick slices crusty sourdough bread (toasted)
• 4 cups torn lacinato kale (curly kale, or other leafy greens)
• 1/4 cup freshly grated Parmigiano cheese

Préparation

1. 1

   Season 2 pounds boneless, skinless chicken thighs evenly on both sides with salt and pepper.

2. 2

   Put 2 tablespoons extra virgin olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.

3. 3

   Flip the chicken over and add ½ thinly sliced red onion and 2 grated or finely chopped garlic cloves, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.

4. 4

   Add ⅓ cup chicken broth, 3 cups prepared marinara sauce, 1 15-ounce can cannellini beans1 tablespoon chopped fresh rosemary or thyme and ½ teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.

5. 5

   Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.

6. 6

   Drizzle 2 thick slices crusty sourdough bread with olive oil and cut into ½-inch cubes.

7. 7

   Remove the chicken from the heat and stir in 4 cups torn lacinato kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkle with the cheese.