Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Yellow Onion, diced
- 6 cloves Garlic, minced
- 1 1/2 lbs Boneless Chicken Thighs
- 2 Cento Bay Leaves
- 1 tsp Fresh Thyme Leaves
- 1 box Cento Chicken Stock (32 fl oz)
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 3 cups Baby Spinach
- 1/2 cup Mascarpone Cheese
- 1 Parmigiano-Reggiano Cheese, rind
- 1/2 cup Parmigiano-Reggiano Cheese, grated
- Fresh Basil Leaves, torn
- 1 Cento Hot Chili Peppers
- 1/2 tsp Cento Crushed Red Pepper
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- Fresh Parsley, torn
Directions
In a large pot over medium heat, warm olive oil. Add onion and cook for 6 to 8 minutes, until soft and lightly golden. Stir in garlic and cook just until fragrant, then add chicken and season with Italian seasoning, salt, and pepper. Cook for a few minutes, stirring occasionally, until the chicken is lightly browned on the outside. Stir in crushed chili pepper, bay leaves, and thyme, then pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add Parmesan rind, bring to a gentle simmer, then reduce the heat and simmer uncovered for about 15 minutes, until the chicken is tender. Stir in cannellini beans and artichoke hearts and simmer 5 minutes more. Add spinach in batches, stirring until just wilted, then lower the heat and gently stir in the mascarpone and grated Parmigiano-Reggiano until the broth turns creamy and cohesive. Remove bay leaves and Parmesan rind, then serve hot topped with extra Parmesan, parsley, crushed pepper, and basil. Serves 4-6.
