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Chicken & Stewed White Beans

with Thyme Breadcrumbs

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • 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 white bean stew from southwestern France. We’re pairing cannellini beans with carrots and kale in a light broth, which get enticing aroma from shallot, garlic, and woodsy thyme. A bit of Dijon mustard stirred into the beans during cooking perfectly balances out the dish’s richness. It all makes for a hearty companion to seared chicken, topped with crunchy toasted breadcrumbs, seasoned with more thyme. (Chefs, you may receive green curly, dark green Lacinato, or red kale.)

fresh
ingredients
Chicken & Stewed White Beans with Thyme Breadcrumbs
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
tried-and-true
kitchen tools
step-by-step
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.

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. Transfer to a bowl. Add half the thyme; stir to combine. 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 the pan 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 and stir in the vinegar. Season with salt and pepper to taste. Divide between 2 bowls. Drizzle with olive oil. Garnish with the thyme breadcrumbs. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
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.

Prepare the ingredients:
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.

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. Transfer to a bowl. Add half the thyme; stir to combine. 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 the pan 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 and stir in the vinegar. Season with salt and pepper to taste. Divide between 2 bowls. Drizzle with olive oil. Garnish with the thyme breadcrumbs. Enjoy!