Braised Chicken with White Beans & Spinach

By lkalemba

Ingredients

• 8 Chicken Thighs (skinless)
• Extra-Virgin Olive Oil
• Unsalted Butter
• 1 Onion (Thinly sliced)
• 6 Garlic Cloves (smashed)
• 1 medium Rosemary Sprig (leaves finely chopped)
• 1/2 cup White Wine (such as Pinot Grigio)
• 2 cups Chicken Stock
• 14 ounce can Cannellini Beans (drained & rinsed)
• 3 cups Fresh Spinach
• 1 Lemon (strips of zest & juice)
• 3 ounces Prosciutto Slices (thinly sliced into ribbons; optional)
• Parsley (to garnish)
• Salt
• Freshly Cracked Black Pepper

Details

Servings 4
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

1. Heat a Dutch oven over medium-high with a few tablespoons of Olive Oil. Season Chicken liberally with Salt and Pepper on both sides. Add to the pan and sear until golden, about 3-4 minutes per side. Remove Chicken to a plate.

2. Add a few tablespoons of Butter and allow to melt. Stir in Onions, season with Salt and cook until softened, about 3-4 minutes. Toss in Rosemary and Garlic and cook just until fragrant. Deglaze pan with White Wine. Return Chicken to the pan along with the stock. Bring to a boil and reduce to a simmer. Cover and cook for 20-25 minutes until Chicken is cooked and tender.

3. Remove Chicken to a plate. Stir in Beans and Spinach, cover and cook for 5 more minutes to infuse flavors.

4. Serve warm with a drizzle of Olive Oil, Parsley, Lemon Juice and top with Prosciutto.