Spinach, Cannellini Beans & Chicken Thighs in White Wine Sauce

Spinach, Cannellini Beans & Chicken Thighs in White Wine Sauce

Spinach, Cannellini Beans & Chicken Thighs in White Wine Sauce

I’m happy to announce my bout with foodblock seems to be letting up a bit. Granted, it’s not as severe as swine flu or something like that, but it has been a bit debilitating for me this past week. Luckily, I’m seeing light at the end of the tunnel.

Again, I turned to Twitter to help conceptualize the ingredients I wanted to work with. I was almost there on my own but needed to verbalize it, which is why I’m grateful for social media sites like Twitter: they give communicative and sometimes indecisive people like myself an audience to bounce ideas off of.

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Even better, the final dish turned out wonderfully. Basically, I made a one-pot meal of braised chicken thighs with caramelized onions, a lot of garlic, spinach and cannellini beans in a white wine sauce. It was easy, inexpensive and healthy, loaded with protein, fiber and all sorts of good nutrients.

Here’s the recipe:

Spinach, Cannellini Beans & Chicken Thighs in White Wine Sauce – serves 2

1/2 onion, sliced into thin strips

1 1/2 teaspoons extra-virgin olive oil, divided

2 tablespoons minced garlic

4 chicken thighs with skin and bones

Salt and pepper

1 tablespoon minced fresh rosemary

1/2 cup dry white wine such as Sauvignon Blanc

1/3 cup chicken broth or water

1 teaspoon corn starch

5 ounces baby spinach

1 15-ounce can cannellini beans, rinsed and drained

Lemon juice

Heat 1 teaspoon olive oil in a large pot over medium heat. Add the onions and cook, stirring about every two minutes, until soft and lightly browned, 10 minutes total.

Season the chicken thighs on both sides with salt and pepper. Set aside.

Add the remaining 1/2 teaspoon oil and the garlic to the onions and cook for 30 seconds. Move the onions and garlic to the perimeter of the pan and place the chicken skin-side down in the center of the pan. Cook until the skin is lightly browned and releases easily when moved in the pan. Flip the chicken pieces over.

Sprinkle the rosemary over the chicken and onions then pour in the wine. Simmer the wine for 30 seconds, then add the water. Stir gently to incorporate all the ingredients.

Decrease the heat to low and cover the pot. Gently simmer the chicken in the sauce until it’s cooked through and tender, about 20 to 25 minutes depending on the size of the chicken pieces.

Remove the chicken from the pan and loosely tent with foil. Bring the sauce to a simmer and cook until it reduces by 1/3, about 5 minutes. Add the spinach to the pan and gently stir it as it wilts, then add the cannellini beans.

In a small bowl whisk together the cornstarch with 1 teaspoon cold water. Stir the mixture into the simmering sauce and cook for 1 minute. The sauce will thicken slightly.

Taste the sauce and adjust salt, pepper and lemon juice as needed. Return the chicken to the pan and coat it lightly in the sauce.

To serve, divide the beans and spinach between two dinner plates and top each with two pieces of chicken.

  • Headless Mom posted: 19 Nov at 1:08 am

    This sounds great! I think I’ll make it next week when the kids are out of school. Thanks!

  • Carol Penn-Romine posted: 01 Dec at 7:30 pm

    Oh yes ma’am, I think we’ll be having this before the week is out. Thanks for the inspiration!

    I think there’s some lamb & lentils in our future, too. Somehow I’ve managed to accumulate 3 bottles of pomegranate molasses. Now how’d THAT happen?…

    Cheers! Carol

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