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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Wednesday, April 7, 2010

CHICKEN WITH CHORIZO AND CANNELLINI (from Nigella Bites)

This may sound a kind of fancy thing to be making at the end of a working day, but it is fabulously easy, fabulously quick and everything can be bought at a quick supermarket stop in your lunch hour.

6 cups chicken stock (or enough to cover chicken in pot)
6 boneless skinless chicken breast
approx. 1 1/2 pounds trimmed kale (generous 3 cups)
3 tablespoons olive oil (not extra-virgin)
1 1/2 pounds chorizo sausage, sliced then chopped
6 14- ounce cans cannellini beans, drained
smoked sweet paprika for sprinkling

In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.

Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock-or more if you want this soupier.

Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale ruff.  Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.

Serves 6

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