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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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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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