One-Pot Chicken With Greens and Beans
Recipe by Cybelle Tondu | Total time: 35 minutes This surprisingly quick one-pot chicken braise leans on the tartness of lime juice to brighten shredded chicken thighs, well-cooked Swiss chard, white beans and parsley. While the chicken browns deeply on one side, the chopped greens, onion and beans are piled into the pot and wilt, absorbing the rising heat and bubbling fat. Everything gets stirred together with a generous squeeze of lime juice and simmers until the chicken shreds easily. With minimal prep and cleanup, this recipe is also versatile: The chard and parsley can easily be substituted with other vegetables and herbs, like spinach and dill. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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