Chicken and cannelini beans with tomatoes and arugula and more

I wanted to make something simple, delicious and nutritious for dinner tonight.  I spent the afternoon getting ready for my Parent Child classes, preparing handouts, posting on my school blog, and I wanted to visit a friend this evening who was sitting Shiva because her father passed away.

Anyhow, this is what I came up with, and it was quite tasty



The finished product
The finished product



Some of the ingredients
Some of the ingredients



1 1/3 pounds boneless skinless chicken thighs (or breasts or both)

2 Tablespoons Olive oil, or enough to cover the bottom of the pan

1 28 oz can diced (fire roasted) tomatoes

2 anchovies, plus 1 tablespoon oil from jar or can, if desired

2 14.5 oz cans cannelini beans

1 Tablespoon dried oregano

1/2 teaspoon dried red pepper, or to taste (optional)

salt to taste

1/2 cup kalamata olives, pitted

4 cloves garlic (or more, to taste), crushed

5 oz fresh arugula or any other greens that you like



1.  Heat the pan and add enough olive oil to cover the bottom of the pan.

2.  Brown the chicken on both sides

almost ready
almost ready

3.  Add the tomatoes with juice, oregano, red pepper flakes–I got some that my friend had dried from her garden last summer, yum!–and anchovies, chopped or torn, if you don’t mind hands that smell like anchovies, the garlic and some salt.

4.  Bring to a simmer, cover and let it cook until the chicken is done, maybe half an hour or so.  I let mine cook for 45 minutes while I finished my work, and the meat was tender and falling apart.

5.  Drain the cannelini beans and add them to the pot along with the olives and bring back to a boil.

6.  Add the arugula.  I turned off the heat before I added the arugula so it would wilt but not cook too much.  This is what it looked like after I stirred in the arugula. I also added about a tablespoon of the oil from the anchovies to make it a little fishier and saltier.  Then I put the lid on and let it sit for a couple of minutes.  I stirred it one more time, tasted it, added a little more salt, red pepper and oregano and voila!  I think it would be good with parmesan cheese, although I don’t eat dairy any more, but I still like to fantasize about parmesan cheese.









Bon Appetit!

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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