I’ve been reading so many cooking magazines and cookbooks lately that I haven’t even had time to make recipes from them! I have been trying to incorporate more beans and fiber into our diet, as I am anemic and my husband has cholesterol issues. This truly is a comfort dish. It has the lemony flavors of the Mediterranean and the added flavor from the thyme. Beans are a very popular dish in the Mediterranean and using them is a great way to stretch the dish.
2 boneless skinless chicken breasts
2 boneless skinless chicken thighs
1 cup of dry cannellini beans or 1 can of cannellini beans
1 whole lemon cut in half
4 stems of thyme
2 tsp crushed garlic
1 tsp sea salt
1 1/2 tsp black pepper
1/2 cup chicken broth
2 tbsp butter
2 tbsp vegetable oil
In a large dutch oven add vegetable oil and butter and turn to medium high. Next add the onions and garlic and allow to saute until softened. Add the chicken pieces and brown all sides. Clean the potatoes and cut the lemon in half, squeezing 1/2 into the pot. Add the two halves of the lemon and the potaotes to the pot.
Add the remaining spices, herbs and salt and pepper, as well as the cannellini beans. If using dried beans, soak ahead of time for 6-8 hours.
Add the chicken broth last. Cook on medium heat for 45 minutes to an hour, for the broth to reduce. If using canned beans they will be soft. If using dry beans the cooking time may need to be longer. You will want to use more chicken broth to offset the increased cooking time.
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