3 Beans and Some Chicken

Name: 3 Beans and Some Chicken
Yield: 4 servings
Ingredients: Zest and juice of 1 lemon; 3 tablespoons extra-virgin olive oil (EVOO); 2 tablespoons chopped fresh thyme leaves (from 4 sprigs); Salt and freshly ground black pepper; 4 6-ounce boneless, skinless chicken breast halves; 1/4 pound sliced pancetta, from the deli counter, chopped; 1 large yellow onion, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 3/4 cup dry white wine (eyeball it); 1 cup chicken stock or broth; 1/2 pound green beans, stemmed, then cut in half; 1/2 pound wax beans, stemmed, then cut in half; 1 15-ounce can cannellini beans, rinsed and drained; 1/2 cup fresh flat-leaf parsley (a couple of generous handfuls), chopped

December 9, 2011

I called this recipe “3 beans and some chicken” because I didn’t want to put on any airs. If you’re having people over for dinner and your guests inquire what you are serving, by all means posh it up and inform them that you are preparing “Lemon-Scented Sautéed Poulet with Legume Ragout.” Snap!

Recipe notes

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