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Gold Medal Greek Chicken And Beans




Source of Recipe


Produce Pete


Recipe Introduction


Created By Carrie Starcher, Executive Chef At Layla In NYC


List of Ingredients




2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 small celery stalk, chopped
1 clove garlic, chopped
1 can (16 ounces) Navy Beans, rinsed and drained
1 can (16 ounces) Blackeye Peas, rinsed and drained or Pinto Beans, rinsed and drained
1/2 cup canned tomatoes, chopped
1 teaspoon fresh thyme
2 teaspoons white wine*
4 grilled chicken breasts
Salt and pepper to taste

Recipe



Heat oil in medium sauté pan. Add onions, celery and carrots. Cook over medium heat until tender adding garlic during last two minutes. Add beans, tomatoes, thyme and wine. Salt and pepper to taste.

For the Sauce:
1/2 cup white wine*
1 very small onion, chopped
2 bay leaves
4 teaspoons fresh thyme
1/2 cup chicken stock
4 teaspoons lemon juice
2 teaspoons lemon zest
4 tablespoons cold butter
Salt and pepper to taste

In saucepan, heat wine, bay leaf, onion and thyme and reduce to one tablespoon. Add chicken stock and simmer for 2 minutes. Stir in lemon juice, zest and butter until butter is completely incorporated. Remove bay leaf and season with salt and pepper.

Place chicken breasts on bean mixture and top with sauce.

*May substitute with chicken broth