Roasted Tomato And White Bean Stewed Chicken With Apricot Pine Nut Cousous Recipes

APRICOT CHICKEN WITH WHITE BEAN PUREE AND ARUGULA

Steps:

• Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast half into two horizontally so you have 4 cutlets. Sprinkle the chicken with salt and pepper.
• Place a large skillet over medium-high heat and add 3 tablespoons oil. When the oil starts to shimmer, add the chicken, 1 garlic clove and 1 sprig thyme and cook until the chicken is golden and opaque, 2 to 3 minutes per side. Transfer everything to a plate, tent with foil to keep warm and set aside.
• Return the skillet to medium heat and add the apricot preserves, broth, 1 tablespoon vinegar, 1 tablespoon mustard, 1 garlic clove and the remaining fresh thyme sprig. Season with salt and pepper. Whisk together the mixture and cook until the sauce is smooth. Reduce the heat to low as you prepare the white bean puree and arugula.
• Make your bean puree. Put the cannellini beans, remaining garlic clove, lemon juice and lemon zest in a food processor. Add in 1/4 cup olive oil and pulse until smooth and creamy. Season with salt and pepper. If the bean puree isn't as creamy as you want, add 1 tablespoon water and pulse again. Set aside.
• Chop the pistachios and set aside.
• Whisk together the remaining 1 tablespoon vinegar and remaining 1 teaspoon mustard in a medium bowl. Whisk in the remaining 1/4 cup oil. Add the arugula and toss until coated with the dressing. Season with salt and pepper to taste and set aside.
• Return the chicken and any juices on the plate to the skillet with the sauce. Increase the heat to medium. Cook until the chicken is cooked through, 2 to 3 minutes more, flipping the cutlets halfway through.
• To serve, dollop and swoop some bean puree into a shallow bowl or deep plate. Slice a chicken cutlet and place it on top of the bean puree and top with the sauce. Place some arugula next to the chicken. Sprinkle everything with the chopped pistachios and drizzle with olive oil. Repeat with the remaining puree, chicken, arugula and pistachios. Enjoy!

STEWED CHICKEN, REFRIED BEANS AND OAXACA CHEESE QUESADILLAS

Steps:

• Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with the guacamole, salsa, scallions and sour cream.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS

Steps:

• Cook chopped bacon in heavy large pot over medium-high heat until crisp.
• Using slotted spoon, transfer bacon to paper towel.
• Sprinkle chicken thighs with salt and pepper.
• Dredge chicken in flour, shaking off excess.
• Add to drippings in pot and sauté until brown, about 3 minutes per side.
• Using slotted spoon, transfer chicken to large bowl.
• Pour off all but 2 tablespoons drippings from pot.
• Add chopped onion and minced garlic to pot; sauté 4 minutes.
• Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
• Bring to boil, scraping up browned bits.
• Return chicken and any accumulated juices to pot.
• Cover and simmer until chicken is cooked through, about 20 minutes.
• Add cannellini; simmer 10 minutes longer.
• Season to taste with salt and pepper.
• Makes 4 to 6 servings.