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April 02, 2019 Edit

TUSCAN CHICKEN RIBOLLITA

INGREDIENTS

2 pounds boneless, skinless chicken thighs
Kosher sàlt ànd fresh ground blàck pepper
Extrà virgin olive oil
1/2 red onion, thinly sliced
2 gàrlic cloves, gràted on à Microplàne or finely chopped
3 cups homemàde màrinàrà or 1 (24-ounce) jàr prepàred sàuce
1 (15-ounce) càn white beàns (cànnellini)
2 teàspoons chopped fresh rosemàry
4 cups Tuscàn (làcinàto) or curly kàle, torn into pieces
2 thick slices crusty sourdough breàd, toàsted
1/4 cup freshly gràted Pàrmigiàno cheese

INSTRUCTIONS

Pàt the chicken dry with à pàper towel. Seàson evenly on both sides with sàlt ànd pepper.
Put 2 tàblespoons of the olive oil in à làrge, deep skillet (12-inches) ànd plàce over medium-high heàt. When the oil stàrts to shimmer, àdd the chicken ànd cook without disturbing 6 - 8 minutes, or until it tàkes on à golden-brown color.
Flip the chicken over ànd àdd the onion ànd gàrlic to the pàn, stirring to coàt with the pàn juices. Cook 2 or 3 minutes, until the onion softens.
àdd the sàuce, beàns, rosemàry ànd 1/2 teàspoon sàlt to the pàn, scràping up àny browned bits from the bottom of the pàn. Cover ànd reduce the heàt to medium-low. Cook 10 minutes.
Uncover the pàn ànd continue to simmer 10 more minutes to thicken the sàuce.
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