Mediterranean-Inspired Chicken, Beans, and Chard
Savory and Satisfying! | Variations Included
Interested in a delicious, rustic dish that is easy enough for weeknight meals and also guest-worthy? You may wish to give this one a try.
Beans and greens dishes are traditional to many Mediterranean cultures. Comprised of simple ingredients, these rich and savory one-pot meals come together fairly quickly and can be enjoyed any time of year.
In this version, highly nutritious Swiss chard and fennel mingle with white beans, chicken, and herbs creating a flavorful, brothy stew. Using boneless, skinless chicken thighs lessens the total cooking time, making it easier to get dinner on the table more quickly.
If you have a sprig of fresh rosemary or a couple of sprigs of thyme handy, one or both can be used in place of the dried Italian herb blend.
Serve slices of crusty bread, or sourdough focaccia alongside for mopping up the last tasty bits of sauce.
This meal can be made ahead, refrigerated (or frozen and thawed), and gently reheated when ready to serve.
Variations:
Meatless - eliminate the chicken thighs. Use vegetable broth in place of chicken broth, add a 1/2 teaspoon ground cumin, and use a good quality vegan Parmesan cheese in place of the dairy version.
Fish - replace the chicken with a firm white fish such as Mahi Mahi, Grouper, Cod, or Haddock.
Alternate Greens – replace the Swiss chard with escarole, spinach, kale, or collard greens.
Makes: 4 servings
INGREDIENTS:
2 tablespoons olive oil
4 boneless, skinless chicken thighs
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper, divided
1 small yellow onion, small-diced
1/2 medium or large fennel bulb, trimmed, cored and small-diced
3 garlic cloves, minced
1 teaspoon dried Italian seasoning blend
1/4 teaspoon red pepper flakes
1 bunch Swiss chard, stems removed, leaves sliced or chopped (about 6 cups cut)
2 cups low-sodium chicken broth
2 cans (15-ounce) cannellini beans, drained and rinsed
1/4 cup grated Parmesan, plus more for serving
1 tablespoon lemon juice
DIRECTIONS:
1. Heat the olive oil in a Dutch oven or large skillet with sides over medium heat. Add the chicken thighs and season 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Brown the thighs by cooking for 3 minutes per side. Transfer to a plate and set aside.
2. In the same pan, add the onion and fennel to the oil that remains in the pan. Stir to coat and cook for 5 - 7 minutes, stirring occasionally, until lightly browned and tender.
3. Add the garlic, seasoning blend, and red pepper flakes and stir to coat. Cook until fragrant, about 30 seconds.
4. Add the greens, using tongs to turn and distribute with the vegetables. (Add in stages, allowing each addition to wilt slightly if the pan is not large enough for all at once.) Cook until wilted.
5. Add the broth and beans, stirring to combine. Bring to a boil, then immediately reduce the heat to low to simmer. Cook uncovered for 5 minutes, then mash a few of the beans with the back of a wooden spoon. Nestle the chicken thighs into the bean mixture and continue to simmer for approximately 8 - 10 minutes longer, until the liquid reduces some and thickens slightly.
6. Turn off the heat and add the Parmesan cheese, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the lemon juice. Stir to combine.
7. Serve in individual shallow bowls and top with more grated Parmesan, if desired.
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