Braised Chicken with White Beans and Green Cabbage
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Knorr |
Recipe ingredients
- 4 chicken thighs, skinless
- Salt and pepper to taste
- ½ tsp. (2 mL) Irresistibles dried thyme*
- 1 Tbsp. + 1½ tsp. (22 mL) margarine
- 1 medium onion, chopped
- 3 garlic cloves, minced
- ¾ cup (180 mL) dry white wine
- 1½ cups (375 mL) Knorr Chicken Broth
- 1 14-oz. (398-mL) can white beans*, drained and rinsed
- 1 bunch kale, coarsely chopped
- 2 Tbsp. (30 mL) chopped fresh sage
Preparation
Season chicken with salt, pepper and thyme.
In a large skillet, melt 1 Tbsp. (15 mL) margarine over medium-high heat and cook chicken, turning occasionally, until golden.
Remove chicken from skillet, set aside and keep warm.
Add remaining margarine to the skillet along with onion and garlic and sauté over medium heat until softened, about 3 minutes.
Add wine, broth and sage and bring to a boil. Reduce heat and return chicken to skillet.
Cover and simmer 15 minutes.
Add beans and simmer uncovered for 5 minutes, stirring occasionally.
Meanwhile, place kale and a few tablespoons of water in a large saucepan. Cook over medium-high heat, stirring frequently until tender. Season with salt and pepper.
Squeeze out excess liquid with the back of a spoon.
Divide kale evenly onto 4 plates; top each with one piece of chicken and one-fourth of beans and sauce mixture.
Garnish with a sprig of sage.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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