French-Style Chicken & White Bean Stew
Day 1 Reintroduction! You worked so hard the past 30 days, now is your chance to carefully, systematically reintroduce some of the off-plan foods you've been missing and evaluate how they make you feel. Today is LEGUMES! Here we go!
Makes 4 servings
What you need
4 bone-in, skin-on chicken thighs
coarse salt and freshly ground black pepper
3 tablespoons Tessemae’s Lemon Garlic, plus additional for drizzling
1 onion, finely chopped
1 can (15 ounces) diced tomatoes
1 tablespoon minced garlic
1 tablespoon minced fresh thyme
1 cup chicken broth (preferably homemade)
1 can (15 ounces) cannellini beans, rinsed
3 tablespoons finely chopped parsley
What you do
- Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons Lemon Garlic in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, to pan and cook, leaving chicken undisturbed, until well browned, about 5 minutes. Transfer to plate.
- Add onions, tomatoes and salt and pepper to taste to pan and cook, stirring often until softened and browned, about 6 minutes. Stir in garlic and thyme and cook, stirring, 1 more minute. Add in broth and beans and stir to combine.
- Add chicken, skin-side up, and any accumulated juices to pan and bring to a boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 minutes.
- Sprinkle with parsley and serve.