One Pan Bean Kale and Chicken


1 tablespoon olive oil

4 boneless chicken thighs

2 shallots, finely diced

3 cloves, garlic minced

3 cups chicken stock

One 14.5 Oz. can fire roasted diced tomatoes

Two 15.5 Oz. cans cannellini beans, drained

8 Oz. kale, chopped (or spinach)

2 teaspoons dried thyme

salt and pepper to taste

In a fry pan, warm olive oil over medium heat.

Once hot, sear chicken thighs skin side down for ten minutes, until golden brown.

Remove chicken from pan and set aside.

Reserve one tablespoon of fat, discard the rest.

Add shallots and garlic, cook for 3 to 4 minutes.

Deglaze the pan with chicken stock, scraping up any brown bits with a spatula.

Add fire roasted diced tomatoes and cannellini beans.

Add kale, stirring until wilted, for 5 minutes.

Add thyme, then salt and pepper, to taste.

Return chicken thighs to the pan.

Lower heat and let chicken simmer for 30 to 45 minutes, until cooked through (and temperature reaches 165 degrees). Enjoy!
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