Tuscan Chicken With White Beans And Kale Recipes
TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h12m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
- Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.
TUSCAN CHICKEN WITH BEANS
This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.
Provided by Deborah
Categories Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Place all of the ingredients in a large plastic bag.
- Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
- Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
- Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
- Add the onion and garlic and sauté for 2 to 3 minutes.
- Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.
TUSCAN CHICKEN WITH WHITE BEANS AND KALE
A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.
Provided by Karen Tedesco
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
TUSCAN CHICKEN WITH WHITE BEANS AND KALE
Number Of Ingredients 15
Steps:
- 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.
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