Chicken Thighs with Andouille, Swiss Chard and Beans

This is a quick and nutritious one pot meal that is on the table in a little over half an hour

Chicken Thighs with Andouille, Swiss Chard and Beans

688kcal

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Prep 5 minutes mins

Cook 30 minutes mins

This is a quick and nutritious one pot meal that is on the table in a little over half an hour

Servings 4

Course Main Course

Cuisine American

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 2 tbsp olive oil
• ▢ 4 boneless/skinless chicken thighs
• ▢ 1 yellow onion
• ▢ 1 tbsp garlic powder
• ▢ 1 15.5 oz can great northern beans
• ▢ 1 bunch rainbow chard
• ▢ 1 package andouille sausage
• ▢ 1 14.5 oz can diced tomatoes
• ▢ 1/2 cup cold water
• ▢ 1 tbsp corn starch

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Equipment

• ▢
  Cutting board
• ▢
  heavy pan that can go from stovetop to oven
• ▢
  Strainer

Method

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1. Rinse and dry rainbow chard. Stem and roughly chop
2. Peel and halve onion and thinly slice
3. Open beans. Rinse and strain
4. Pat chicken dry with a paper towel and season with salt and pepper. Heat oil until shimmering and carefully place chicken thighs. Brown for five minutes.
5. When the chicken easily lifts from pan, flip the pieces over and add onion slices
6. Slice andouille links in half and and then slice into half moons. Add to pan and cook for another 5-8 minutes.
7. Add the tomatoes, swiss chard and beans. Season with garlic powder
8. Cover with lid and simmer on medium/low heat for 20 to 25 minutes
9. Mix tablespoon of cornstarch into the cold water and add to pot. Stir and let thicken for another two minutes

Nutrition

Calories688kcalCarbohydrates9gProtein40gFat54gSaturated Fat15gCholesterol195mgSodium1146mgPotassium874mgFiber2gSugar2gVitamin A4716IUVitamin C25mgCalcium67mgIron4mg

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