About the Recipe
Warm and cozy for any chilly day! This dish is packed with protein, fiber, and great spices to create a fulfilling meal!
Ingredients
3 tbsp extra virgin olive oil
4 skinless, boneless chicken thighs
2 shallots, diced
3 celery sticks, sliced
2 carrots, sliced
3 garlic gloves, minced
2 sprigs rosemary
2 tsp dried oregano
1 tsp chilli flakes
1 15 oz can cannellini beans, drained and rinsed
3 tbsp tomato paste
1/4 cup dry white wine
1/2 cup pitted black or Kalamata olives, roughly chopped
1 1/2 cup chicken or vegetable stock
Small bunch parsley, chopped
Juice of 1/2 lemon (1-2 tbsp of juice)
Preparation
Heat half of the oil in a high edged pan with a cover, over medium-high heat.
Season the chicken with pepper and brown all over for 6-7 minutes. Remove from pan and set aside.
Add the remaining oil to the pan. Add shallots, celery, carrots, and garlic. Cook for 10 minutes until softened.
Stir in rosemary, oregano, chilli flakes, beans, and tomato paste. Cook for 2 minutes then pour in the wine and let it bubble up. Cook for a couple minutes.
Return the chicken to the pan, add the olives and stock. Bring everything to a simmer, cover with a lid and cook 25 minutes.
Season with pepper, parsley, and lemon juice. Pick out rosemary stalks and serve.