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Braised Chicken with White Beans and Green Cabbage https://www.metro.ca/userfiles/image/recipes/poulet-braise-haricots-blancs-chou-vert-5511.jpg PT10M PT30M PT40M
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.
4
3 10 5 3
4 chicken thighs, skinless Salt and pepper to taste 1/2 tsp. (2 mL) dried thyme 22 ml Margarine 1 medium onion, chopped 3 garlic cloves, chopped 3/4 cup (190 mL) dry white wine 1/2 cups (125 mL) chicken broth 14 oz (398 mL) white beans, drained and rinsed 1 bunch of kale, coarsely chopped 2 Tbsp. (30 mL) chopped fresh sage
Braised Chicken with White Beans and Green Cabbage

Braised Chicken with White Beans and Green Cabbage

Rate this recipe
10 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    chicken thighs, skinless
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    6.59/kg


  • Salt and pepper to taste
  • 1/2 tsp.
    (2 mL)
    dried thyme
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    21 g SELECTED VARIETIES

  • 22 ml
    Margarine
  • 1
    medium onion, chopped
  • 3
    garlic cloves, chopped
  • 3/4 cup
    (190 mL)
    dry white wine
  • 1/2 cups
    (125 mL)
    chicken broth
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  • 14 oz
    (398 mL)
    white beans, drained and rinsed
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    GREEN FRENCH BEANS

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    $3.99 ea.

    400 g PRODUCT OF GUATEMALA

  • 1
    bunch of kale, coarsely chopped
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    CRANBERRIES 340 g, OR BRUSSELS SPROUTS OR RADICCHIO

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  • 2 Tbsp.
    (30 mL)
    chopped fresh sage
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Imprimer ma sélection

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.

Source : Knorr

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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