Braised Chicken with White Beans and Kale Recipe
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Yield: 6 Servings
Ingredients
- 6 boneless, skinless chicken thighs
- 1 tablespoon fresh thyme leaves, plus additional for garnish
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1/2 cup dry white wine or water
- 1 jar (24 oz.) Victoria®️ Low Sodium Marinara Sauce
- 1 can (15 oz.) cannellini or white kidney beans , rinsed and drained
- 1 package (5 oz.) baby kale
- Fresh thyme
Directions
- Season chicken with thyme and salt and pepper if desired. Heat olive oil in large nonstick skillet over medium heat brown chicken in both sides. Remove chicken from skillet; set aside.
- Add onion and cook 5 minutes, stirring occasionally or until tender. Add wine and bring to a boil over high heat, stirring to scrape up brown bits from bottom of skillet. Stir in Victoria®️ Low Sodium Marinara Sauce and chicken and reduce heat to low. Simmer 15 minutes.
- Stir beans and kale. Simmer 5 minutes, stirring occasionally, or until kale is wilted and chicken is cooked through. Serve over polenta or pasta and garnish with fresh thyme.
