Chicken Rustica
with White Beans & Kale
We’re pretty sure one bite into our chef’s version of Chicken Rustica will have you and your tastebuds dreaming of cottage life on the Italian coast. In tonight’s meal, tender Tuscan-spiced chicken is nestled in a bed of lemon-dressed kale, tomato, and warm cannellini beans. It all comes together with spoonfuls of buttery pan sauce for an almost-soup that (if we do say so ourselves) pairs perfectly with some cozy candlelight. Weeknights in Tuscany? We’re here for it.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 clove
Garlic
4 ounce
Kale
1 unit
Roma Tomato
13.4 ounce
Cannellini Beans
1 unit
Lemon
10 ounce
Chicken Cutlets
1 unit
Tuscan Heat Spice
2 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Peel and mince or grate garlic. Halve, peel, and cut onion into a small dice. Remove and discard any large stems from kale; chop into bite-size pieces. Dice tomato. Drain and rinse beans. Zest and quarter lemon.
• Pat chicken* dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice in the next step.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 1-2 minutes per side (it’ll finish cooking in the next step). • Transfer to a plate.
• Heat a drizzle of oil in pan used for chicken over medium heat. Add garlic and ¾ of the onion; cook, stirring occasionally, until onion is softened, 3-4 minutes. • Add kale, tomato, half the stock concentrates (you’ll use the rest later), and ½ cup water (1 cup for 4 servings). Season with remaining Tuscan Heat Spice, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until kale is tender, 2-3 minutes. • Return chicken to pan with veggies and cover. Cook until chicken is cooked through, 4-6 minutes more. • Transfer chicken to a cutting board.
• Stir beans, juice from 2 lemon wedges, 1 tsp sugar, and lemon zest to taste into pan with veggies. (For 4 servings, use juice from whole lemon and 2 tsp sugar.) Cook until beans are warmed through, 1 minute. • Remove pan from heat.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat. Add remaining onion and cook, stirring occasionally, until softened, 2-3 minutes. • Stir in remaining stock concentrates and ¼ cup water. Cook until sauce has thickened slightly, 2-3 minutes. Season with salt and pepper to taste.
• Slice chicken crosswise. • Divide bean and veggie mixture between bowls. Top with sliced chicken. Spoon pan sauce over chicken. Serve with any remaining lemon wedges on the side.
