Weeknight meals are always tough, especially after working all day and then trying to spend some QT with #maxmars...leaves little time for cooking.
Last night I whipped up this little chicken number: chicken thighs with white beans, kale and cherry peppers. It was pretty good!
I served it alongside some roasted brussels sprouts, but it would have been delicious over spaghetti squash or with a salad, too.
Chicken And White Beans
NOTE: all measurements are approximate, as I was making this up as I went along!
• 6-8 bone-in, skin on chicken thighs, drizzled with olive oil and seasoned with salt and pepper
(use 6 if they are bigger, or 8 if they are smaller; they have to all be able to fit in the pan together to simmer)
• 1 can small white beans, drained and rinsed
• 5-6 cherry pepper slices, from the jar, cut into slices
• 4 garlic cloves
• Chicken stock (1-2 cups)
• 1 small bunch kale, chopped
• In a large sauté pan, over medium heat, brown the chicken thighs on each side in batches, removing from pan when done
• If you have too much oil in the pan, please remove some until you have about 2 Tablespoons of oil/fat
• Add the garlic and stir frequently for 1 minute (don't let the garlic burn)
• Add white beans and cherry peppers and stir
• Season with salt and pepper
• Cook the beans and cherry peppers until the beans start to slightly brown
• Add 1-2 cups of chicken stock to deglaze the pan; you should have enough liquid in the pan to cover the beans and provide a nice amount of liquid to finish cooking the chicken thighs
• Scape up the browned bits on the bottom of the pan
• Add the kale and stir until kale is coated in the liquid mixture
• Nestle the chicken thighs back into the pan in the liquid
• Reduce heat to low, cover and simmer until the chicken thighs are cooked through (about 15-20 minutes)