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Chicken & Stewed White Beans

with Thyme Breadcrumbs

30-Minute Meal
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
Brown the chicken:
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.

Prepare the ingredients:
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.

Cook the vegetables:
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.

Make the thyme breadcrumbs:
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.

Finish & plate your dish:
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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Brown the chicken:
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.

Cook the vegetables:
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.

Make the thyme breadcrumbs:
Finish & plate your dish:
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!