Monday, July 11, 2016

Chicken Thighs with White Beans, Spinach and Sage



A great one pot dinner, this has it all -- some chicken, some beans and spinach. Although intended as a slow cooker recipe, I most often make this in a Dutch oven.  You can use kale or tomatoes in place of the spinach.  It's a versatile, quick and easy meal for weeknight.


Chicken Thighs with White Beans, Spinach and Sage
From Gluten-Free Slow Cooker
Serves 6

2 cans white beans (15 oz each) rinsed and drained
1 leek, sliced into half coins
2 cloves minced garlic
1/8 tsp cayenne pepper
2 lbs skinless, boneless chicken thighs
2 Tblsp olive oil
2 Tblsp white wine
2 Tblsp fresh sage, sliced
1 1/2 tsp lemon zest
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp paprika
1/4 tsp ground pepper
5-oz package fresh spinach leaves (or 1 pint grape tomatoes, halved)
1/3 cup grated parmesan cheese

Coat the slow cooker crock with cooking spray.  Stir together the beans, leeks, garlic and cayenne in the crock.  Place the chicken on top of the bean mixture.  Don't stir.  Set crock aside.

In a bowl combine the oil, wine, sage, zest garlic powder, salt paprika and pepper.  Spoon over the chicken, covering evenly.

Cover and cook on low for 8 hours (or 4 hours on high).  Remove chicken pieces to a platter and cover with foil to keep warm.

Add spinach and parmesan to the crock and mix well.  When the spinach wilts, serve by dividing the bean mixture into 4 shallow bowls and adding a piece of chicken to each.  Serve hot.

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