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Chicken With Provençal White Bean and Vegetable Ragout

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Here, tender chicken sits atop a sumptuous, herb-infused simmer of vegetables and white beans that rings with flavors of the French Mediterranean. It is made in one pan in less than 30 minutes, so it is a perfect rush-hour dinner.

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Ingredients

  • Servings:
  • [Chicken With Provençal White Bean and Vegetable Ragout]
  • Deb Lindsey for The Washington Post
  • Nourish Mar 18, 2015
  • Here, tender chicken sits atop a sumptuous, herb-infused simmer of vegetables and white beans that rings with flavors of the French Mediterranean. It is made in one pan in less than 30 minutes, so it is a perfect rush-hour dinner.
  • Tested size: 4 servings
  • Ingredients
  • Four 5-ounce pieces thin-cut boneless, skinless chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 large carrot, scrubbed well and finely diced
  • 1 small zucchini, diced
  • 4 ounces haricots verts (thin French green beans), trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme (may substitute 1/2 teaspoon dried thyme)
  • 2 tablespoons tomato paste
  • 1 1/2 cups no-salt-added chicken broth
  • One 15-ounce can no-salt-added white beans, such as cannellini or Great Northern, drained and rinsed
  • 1/2 cup packed fresh basil leaves, sliced into ribbons
  • 1 tablespoon fresh lemon juice

Details

Preparation time 30mins
Adapted from washingtonpost.com

Preparation

Step 1



Season the chicken with half of the salt and half of the pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the chicken; cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with aluminum foil to keep warm. Cook the remaining 2 pieces of chicken in the same manner (no need to add oil).

Add the remaining tablespoon of oil to the skillet; reduce the heat to medium, then add the onion and carrot. Cook, stirring frequently to dislodge any browned bits from the chicken still in the pan, until the onion starts to soften, about 3 minutes.

Add the zucchini, haricots verts, garlic, thyme and the remaining salt and pepper. Cook, stirring for 1 minute, then stir in the tomato paste until it’s evenly distributed, then add the broth and beans. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 5 minutes. Stir in 1/4 cup of the basil and the lemon juice.

To serve, spoon the bean-vegetable mixture onto serving plates and top each with a piece of chicken. Garnish with the remaining basil.

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