About the Recipe
This rustic chicken supper is a one-dish meal through and through: It all comes together in one skillet and includes the main (chicken), starch (creamy cannellini beans), and side (braised kale and tomatoes).
Ingredients
2 tablespoons olive oil
4 (6-oz.) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 cup chopped yellow onion
1 cup chopped carrot
2 tablespoons chopped fresh thyme
5 garlic cloves, minced
1/2 cup dry white wine
8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch)
1 cup unsalted chicken stock (such as Swanson)
2 teaspoons grated lemon rind
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
1 (15-oz.) can unsalted diced tomatoes, drained
1 tablespoon unsalted tomato paste
Preparation
Heat oil in a large skillet over medium-high.
Sprinkle chicken with 1/2 teaspoon salt and pepper.
Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through).
Remove chicken from pan.
Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes.
Add wine; cook 2 minutes.
Add kale; cook 3 minutes or until wilted.
Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer.
Add chicken; cover, reduce heat, and simmer 4 minutes or until done.