One Pan Tuscan Chicken with White Beans

familystylefood.com
serves 6
Ingredients

• 2 pounds (900 g) boneless, skinless chicken thighs
• Kosher salt and fresh ground black pepper
• Extra virgin olive oil
• 1/2 (75 g) red onion, thinly sliced
• 2 garlic cloves, grated on a Microplane or finely chopped
• 3 cups (750 ml) homemade marinara or 1 24-ounce jar prepared sauce
• 1 15-ounce (425 g) can white beans (cannellini), drained
• 1 tablespoon (30 g) chopped fresh rosemary
• 4 cups (265 g) Tuscan lacinato or curly kale, torn into pieces
• 2 thick slices crusty sourdough bread, toasted
• 1/4 cup (25 g) freshly grated Parmigiano cheese

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Preparation

• Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
• Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
• Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
• Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
• Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
• Drizzle the bread with olive oil and cut into 1/2-inch cubes.
• Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.

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