Braised Chicken with White Beans and Kale

Braised Chicken with White Beans and Kale

45-Minute recipe Serves 4
Fresh kale is topped with chicken and beans simmered in sage for a delicious yet simple meal ready in under an hour.
45-Minute recipe Serves 4

Ingredients

4  
Skinless Chicken Thighs
1/2 tsp
Dried thyme leaves
1 1/2 tbsp
Becel® Original margarine
1 med
Onion
3  
Clove Garlic
2 cups
Chicken Broth
2 tbsp
Fresh sage leaves
1 can
Red kidney beans, drained and rinsed
1 bunch
Spinach

Directions

Prep: 15-Minute | Cook: 30-Minute
  • 1

    Season chicken with thyme, and salt and pepper, if desired. Melt 1 tbsp (15 mL) Becel® Original margarine in large skillet over medium-high heat and brown chicken, turning occasionally. Remove chicken from skillet and keep warm. Add onion, garlic and remaining 1 1/2 tsp (7 mL) Becel® Original margarine to skillet and cook over medium heat, stirring occasionally, until onion is tender, about 3 minutes. Add broth, and sage; bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 15 minutes or until chicken is thoroughly cooked. Stir in beans and simmer uncovered, stirring occasionally, 5 minutes. Cook kale with a little water in large saucepan over medium-high heat, stirring frequently, until tender. Season with salt and pepper. Drain and squeeze out excess liquid with back of spoon. Divide kale onto 4 plates, then top with chicken, beans and sauce mixture. Garnish, if desired, with fresh sage.

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