Ingredients
- 4 Chicken Thighs, boneless & skinless
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 2 cups Cento Traditional Passata
- 2 cups Kale
- 1/4 cup Parmesan Cheese, grated
- 1 tsp Fresh Thyme
- 1 tsp Fresh Rosemary, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet, heat the olive oil over medium-high heat. Season chicken thighs with salt and pepper on both sides. Add chicken to pan, skin-side down, for 6-8 minutes, until the skin is golden and crispy. Flip and cook for another 4-5 minutes. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant. Add passata, beans, and seasonings. Cover pan and simmer on low heat for 10 minutes. Cook for an additional 10 minutes uncovered to allow sauce to thicken and thighs to reach 165Ëu0161F. Stir in kale, and cook for an additional 5 minutes, allowing kale to wilt. Sprinkle Parmesan cheese over dish before serving. Serves 4.
