Reprinted from One Pan, Whole Family by Carla Snyder with permission by Chronicle Books, 2018
Italian food is one of America’s favorite cuisines and dishes like this prove why that is so. It’s got everything: chicken, beans, vegetables, rosemary, and molto Italian flavor. I love how the rosemary permeates the stew-like mixture and how the sun-dried tomatoes are little exclamation points of bright flavor. There are lots of ways to make this more complicated but, as with most Italian food, simple really is best.
START TO FINISH: 45 minutes
HANDS-ON TIME: 30 minutes
SERVES: 4-6
INGREDIENTS
- 1 onion
- 1 carrot
- 1 celery stalk
- 4 oz [115 g] cremini or button mushrooms
- 1 garlic clove
- 1/2 cup [120 ml] white wine or chicken broth
- 1 tsp balsamic vinegar
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
- One 15-oz [425-g] can cannellini beans, drained and rinsed
- 1/4 cup [25 g] oil-packed julienned sun-dried tomatoes
- 1 sprig rosemary
INSTRUCTIONS
- On a large cutting board, thinly slice the onion. Peel and thinly slice the carrot. Slice the celery and mushrooms thinly. As you work, transfer the vegetables to a bowl. Mince the garlic and add to the vegetables. Combine the wine, vinegar, and ¼ cup [60 ml] water in a measuring cup.
- Pat the chicken dry and sprinkle with salt and a few grinds of pepper.
- Heat a 12-in [30.5-cm] skillet over medium high heat and add the olive oil. When the oil shimmers, add the chicken and sauté without moving it for 3 minutes. Turn the chicken (if it sticks give it another minute) and sauté the other side for 2 minutes. Transfer to a plate. It won’t be cooked through at this point.
- Add the bowl of vegetables, Italian seasoning, ½ tsp salt, and a few grinds of pepper to the hot pan. Sauté, stirring, until the vegetables begin to soften, about 4 minutes. Add the wine mixture, beans, tomatoes, and rosemary sprig and stir to combine.
Nestle the chicken breasts into the beans and vegetables and bring to a simmer. Reduce the heat to low, cover, and simmer until the chicken is cooked through and the flavors have blended, about 12 minutes. Pull out the rosemary sprig and discard it. Taste and season with more salt and pepper if it needs it.
- Serve the chicken on heated plates with the beans and vegetables on the side.
It’s that easy: You can also make this dish with boneless, skinless chicken thighs. Cut them up after cooking and stir them into the beans.
EXTRA-HUNGRY KIDS? Drizzle a few slices of country-style bread with olive oil and toast them in your toaster. Rub with a clove of garlic while still hot and sprinkle with Parmesan cheese.
ADULT TASTE BUDS? Though not traditional, a scattering of feta cheese is delish.
IN THE GLASS: A Tuscan dish needs Tuscan wine. Sangiovese, anyone? The kids might like something Italian as well. How about white grape, cherry, and sparkling water?
