Chicken Fricassee With Spinach And Cannellini Beans Recipes

ROSEMARY CHICKEN WITH SPINACH & BEANS

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
• Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.

CREAMY AND CRISPY WHITE BEANS WITH CHICKEN AND SPINACH

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken; cook until beginning to brown, about 4 minutes. Reduce heat to medium; add onion and garlic. Cook until onions are soft and juice from chicken runs clear, about 4 minutes more. Transfer chicken, onion, and garlic to a plate.
• Heat remaining 2 tablespoons olive oil in the skillet over medium-high heat. Add beans and cook until crispy on the outside and creamy on the inside, about 8 minutes. Add cooked chicken, onion, and garlic to the skillet and cook until heated through, about 2 minutes more. Remove from heat.
• Stir spinach and Parmesan cheese into the skillet. Season with salt and pepper.

CHICKEN FRICASSEE WITH SPINACH AND CANNELLINI BEANS

Steps:

• In a heavy large pot heat oil over medium.
• Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
• Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
• Add in sherry; simmer for 2 minutes.
• Transfer the mixture to a small bowl.
• Season the chicken strips with seasoning salt and pepper.
• Add in more oil if neded to the pot.
• Add in the chicken, stirring until browned.
• Add in 2 tablespoons flour stir to coat the chicken evenly.
• Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
• After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
• Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.

SAUTEED CANNELLINI WITH SPINACH AND GARLIC

Steps:

• Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
• Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH

Steps:

• Quick-soak black-eyed peas.
• Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
• In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
• Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
• While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
• Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.