THIGHS****Braised Chicken with White Beans & Greens (Clinton Kelly)
By Unblond1
02/03/14 - I thought this was super. Dan liked the chicken but not the rest so serve him another side. The beans and greens are easy enough to make just for yourself.
- 3
Ingredients
- 4 skinless, boneless Chicken Thighs
- 4 prosciutto Slices; optional
- Extra-Virgin Olive Oil
- 1/2 Onion, thinly sliced
- 3 Garlic Cloves, smashed (put them in whole)
- 1 medium Rosemary Sprig, leaves finely chopped (I think thyme would be nice too)
- 1 pinch of hot pepper flakes
- 1/4 cup White Wine
- 1 cup Chicken Stock
- 1 cup Cannellini Beans, drained & rinsed (I used half Cannellini and half navy but either or would work)
- 1 1/2 cups Fresh Spinach, Swiss chard or kale (I used the pre-mixed baby kale, chard and spinach)
- 1/2 Lemon, zest & juice - nice touch, don't leave it out
- Parsley (to garnish)
- Salt
- Freshly Cracked Black Pepper
Preparation
Step 1
*Heat* a Dutch oven over medium-high with a tablespoon of Olive Oil.
*Season* chicken liberally with salt and pepper on both sides. *Wrap* each piece in a slice of prosciutto. *Add* to the pan and sear until golden, about 3-4 minutes per side. *Remove* chicken to a plate.
*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 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.
*Remove* chicken to a plate. *Stir* in beans and greens, cover and cook for 5-10 more minutes until greens are tender.
*Divide* beans, greens and juices between two rimmed soup plates and top with the chicken. *Garnish* with a drizzle of olive oil, parsley, lemon zest and juice and serve.