Day 4: Easy Weeknight Chicken

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!

Ingredients:

• 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

Directions:

• 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)