Sunday Supper {Chicken with Beans and Greens}

I don’t know about y’all but the one magazine I still religiously thumb through is Southern Living. I do have a few other subscriptions (thanks to American Airlines expiring miles to mags), but they pile up before I ever find time to read them. I still love Southern Living’s articles, gardening tips, decor and featured homes and recipes after all these years. And, I still make at least a few of the recipes in each month’s edition. This month I did the chicken with beans and greens.

I completely flaked on taking a picture of the meal BOTH nights that we ate it. So, rather than my amateur photography, you get treated to a professional one from Southern Living this Sunday.

Chicken with Beans and Greens

Adapted from Southern Living

• 1 tablespoon olive oil
• 4 (6-oz.) boneless, skinless chicken breasts
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium yellow onion, chopped (1 1⁄2 cups)
• 6 cups chopped fresh baby spinach
• 1 (14.5-oz.) can diced fire-roasted tomatoes
• 1 (15-oz.) can cannellini beans, drained and rinsed
• 1/2 cup unsalted chicken stock
• 1 tablespoon red wine vinegar
• 2 teaspoons granulated sugar

Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Cook, turning occasionally, until evenly browned, 6 to 8 minutes. Remove from skillet.

Add onion to skillet; cook, stirring often, until tender, about 5 minutes. Add greens, tomatoes, beans, and stock. Bring to a boil; stir in red wine vinegar and sugar. Return chicken to pan, cover, and reduce heat to medium. Simmer until thermometer inserted in thickest portion of chicken registers 160°F and greens are just tender, about 10 minutes.

Notes

• I doubled the recipe because I love left overs and a single recipe with four chicken breasts can no longer be stretched to two nights around here. I use Springer Mountain Farms breasts and they are quite small compared to other brands, but proportioned appropriately.
• I cooked the meal in a giant dutch oven.
• I substituted spinach for the kale the recipe originally calls for.
• We are trying to cut *some* carbs but this would be great served over rice as well.

Everyone loved the meal and it was truly a one pan dinner! It reheated beautifully the second night.

DIXIE DELIGHTS DELIVERED