This dish was inspired by my vegetarian Warm Cannellini Bean Ragout with Rosemary and Garlic. The addition of chicken makes it even more robust. I love ragouts because they’re saucy, but they don’t take nearly as long to make as a stew. There’s a bit of chopping to do during the prep, but the cooking goes fairly quickly. And this ragout gets quick flavor from thyme, garlic, olives and sundried tomatoes.

Tip: Taste for salt as you go along and before serving. If you are using low- or no-sodium canned beans, you will have to season more assertively. Also, if your chicken broth is not low-sodium, cut it in half with water. (Or use all water - that's fine.) You can eat this on its own, or over rice.

Susie Middleton

Serves 3 as a main dish, 4 if served with rice

  • 2 to 3 tablespoons grapeseed or olive oil
  • 10 to 12 ounces boneless chicken breast or thighs (trimmed of excess fat), cut into 1-inch pieces
  • Kosher salt
  • Fresh pepper
  • 1 cup diced yellow onion
  • ½ cup small-diced carrot
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh thyme
  • 6 ounces halved cherry tomatoes (about 1 ¼ cups)
  • One 15-ounce can white beans (I like small white or navy beans, but cannellini are fine, too), drained and rinsed
  • 2/3 cup water or low-sodium chicken broth (or a combination)
  • 2 cups stemmed and very thinly sliced collard greens or Tuscan kale
  • ¼ cup chopped sundried tomatoes
  • ¼ cup chopped pitted kalamata olives
  • 1 teaspoon balsamic vinegar, plus more if needed

 

1. Have ready a rimmed baking sheet. Season the chicken pieces well with salt and pepper. In a small (3- to 4-quart) Dutch oven, heat 2 tablespoons of the oil over medium heat. When the oil is hot, add half of the chicken pieces, turn the heat to medium high and cook, flipping once, until lightly browned on both sides, about 5 minutes (you do not want to cook through). Transfer the chicken pieces to the baking sheet and repeat with the remaining chicken, reserving it on the baking sheet, too.

2. Reduce the heat to medium-low. If you have more than a couple tablespoons of fat, spoon some off and reserve. Add the onions, carrots, and a big pinch of salt. Stir, cover, and cook (stirring occasionally and scraping any browned bits off the bottom of the pan) until the vegetables are softened and somewhat browned, about 6 to 7 minutes.

3. Uncover, add the chopped garlic and thyme, and sauté until fragrant, about 30 seconds.

4. If the pan looks dry, add some of the reserved chicken fat or a tablespoon of cooking oil. Add the cherry tomatoes, and cook, stirring, until somewhat collapsed but still intact, 4 to 5 minutes. Add the white beans and the 2/3 cup liquids, stir, bring to a simmer, cover and cook for 4 to 5 minutes to reduce the liquids slightly, stirring occasionally.

5. Uncover, add the sliced greens, the chicken and any chicken juices that have collected. Cover and continue simmering for 2 to 3 minutes.

6. Uncover, stir in the sundried tomatoes and olives, and remove the pan from the heat. Stir in 1 teaspoon vinegar and taste. Add more salt and vinegar to taste. Serve hot in bowls alone or over rice.