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Chicken & Stewed White Beans
with Thyme Breadcrumbs
30 MIN
2 Servings
From the Test Kitchen
Tonight’s recipe takes inspiration from cassoulet, a hearty, slow-cooked bean stew from southwestern France. We’re cooking white beans with carrots and kale in a light broth, which gets enticing aroma from shallot, garlic, and thyme. It all makes for a hearty companion to seared chicken, topped with crunchy pan-toasted breadcrumbs. (Chefs, you may receive green curly, dark green lacinato, or red kale.)
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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 1½ cups Cannellini Beans
- 2 Carrots
- 2 cloves Garlic
-
1 bunch Kale
- 1 bunch Thyme
- 1 Tbsp Dijon Mustard
- 1 Shallot
- 1 Tbsp Red Wine Vinegar
- ¼ cup Panko Breadcrumbs
time-saving
tips & techniques
step-by-step
instructions
1
Brown the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
2
Prepare the ingredients:
While the chicken browns, wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Pick the thyme leaves off the stems; discard the stems.
3
Cook the vegetables:
Add 2 teaspoons of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the shallot, garlic, and carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and slightly softened. Add the kale and beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the mustard and 1 cup of water; cook, stirring occasionally, 6 to 7 minutes, or until the kale has wilted and the liquid is slightly thickened. Season with salt and pepper to taste.
4
Make the thyme breadcrumbs:
While the vegetables cook, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until golden brown. Turn off the heat and add half the thyme; stir to combine. Transfer to a plate. Season with salt and pepper to taste.
5
Finish & plate your dish:
Add the browned chicken and remaining thyme to the pan of cooked vegetables; loosely cover with aluminum foil. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Transfer the cooked chicken to a cutting board and slice crosswise. Stir the vinegar into the pan of vegetables. Season with salt and pepper to taste. Divide the finished vegetables between 2 bowls. Top with the sliced chicken. Drizzle with olive oil and garnish with the thyme breadcrumbs. Enjoy!
1
Brown the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
2
Prepare the ingredients:
While the chicken browns, wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Pick the thyme leaves off the stems; discard the stems.
3
Cook the vegetables:
Add 2 teaspoons of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the shallot, garlic, and carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and slightly softened. Add the kale and beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the mustard and 1 cup of water; cook, stirring occasionally, 6 to 7 minutes, or until the kale has wilted and the liquid is slightly thickened. Season with salt and pepper to taste.
4
Make the thyme breadcrumbs:
While the vegetables cook, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until golden brown. Turn off the heat and add half the thyme; stir to combine. Transfer to a plate. Season with salt and pepper to taste.
5
Finish & plate your dish:
Add the browned chicken and remaining thyme to the pan of cooked vegetables; loosely cover with aluminum foil. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Transfer the cooked chicken to a cutting board and slice crosswise. Stir the vinegar into the pan of vegetables. Season with salt and pepper to taste. Divide the finished vegetables between 2 bowls. Top with the sliced chicken. Drizzle with olive oil and garnish with the thyme breadcrumbs. Enjoy!
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