Thursday, September 29, 2011

Chicken and Sausage with Greens and White Beans

I love everything about this meal!  The taste, the colors, you name it.  Definitely a keeper.
Chicken and Sausage with Greens and White Beans
Recipe modified from Brandon Boudet

4 boneless, skinless chicken breasts
kosher salt
red-pepper flakes
2 Tbsp. extra-virgin olive oil
3/4 lb. andouille sausage, sliced (I used turkey sausage)
1/2 c. yellow onion, chopped
2 carrots, sliced
3-4 garlic cloves, minced
1 Tbsp. fennel seed
1 can chicken broth
1 bunch kale, trimmed and chopped
1 Tbsp. lemon juice

Season chicken with salt and red pepper flakes.
Heat large pot on medium high before adding oil.
Add chicken to hot oil and cook until seared on one side, about 3 minutes.
Turn them and add the sausage, cooking and stirring about 5 minutes more, until sausage is browned.

Add the onion, carrots, garlic, and fennel seed, sauteing until onion is translucent, about 8 minutes.
Add the broth and bring to a boil.
Rinse and drain beans.
Add beans and kale to the pot, and stir gently.

Simmer about 30 minutes, until kale and carrots are tender.
Stir in lemon juice, and season to taste with salt and pepper.

Serve over noodles or with bread to soak up the juices.

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