Buttery cannellini beans with earthy herbs, tart lemon juice and luscious chicken chunks. This recipe is fab! But it takes a little while to make as there’s a do-ahead step for the marinade so that the chicken can soak up some flavors before being cooked. It’s well worth the time, however, so go ahead and give it a try.
Ingredients
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, pressed
- 2 tablespoons lemon juice
- 4 sprigs fresh oregano leaves
- 4 sprigs fresh tarragon leaves
- 4 sprigs fresh basil leaves
- 4 sprigs fresh parsley
- 2 sprigs fresh rosemary
- salt and pepper
- 2 boneless skinless chicken breasts, cut into cubes
- 1/2 medium red onion, thinly sliced
- 1 1/2 cups cooked white cannellini beans
Directions
- In the bowl of a food processor or blender, place olive oil, garlic, lemon juice, leaves of oregano, tarragon, basil, parsley, rosemary, and some ground black pepper
- Blend all ingredients well until a smooth bright green paste is formed (you might need to add a few spoonfuls of water if the mixture looks too thick)
- Marinate the cubed chicken in the refrigerator for 2 hours, or overnight
- Heat a small amount of olive oil in a large pan over moderate heat until hot
- Add cubed chicken, and allow to brown lightly without stirring
- Begin turning chicken after 3 minutes, then add onion and saute for 2 minutes, until onion begins to soften
- Add beans and continue to cook for 2 minutes longer, until chicken is cooked through and a light sauce forms around chicken pieces
- Season with the salt and pepper
I opted to serve this over some orecchiette, sided by wilted collard greens. The recipe was inspired by this post on Whole Foods Market.