Chicken With White Beans And Watercress Recipe
Chicken With White Beans And Watercress adds big whack of flavor. White beans and watercress makes this dish a satisfying choice for a mid-week dinner. Try out this smart recipe and share your comments.
Ingredients
2 tablespoons salad oil
1 3-pound broiler-fryer, cut up
1 pound small white onions
1 1/4 cups water
1 teaspoon salt
2 16-ounce cans white beans, drained
1 bunch watercress
1/2 cup half-and-half
Directions
1. In 8-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook chicken pieces, a few at a time, until browned on all sides, removing pieces to bowl as they brown.
2. In drippings remaining in Dutch oven, over medium heat, cook onions until browned, stirring occasionally. Return chicken to Dutch oven; add water and salt, stirring to loosen brown bits from bottom of Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Add beans; cook 5 minutes longer or until chicken is fork-tender.
3. Skim fat from liquid in Dutch oven. Stir in watercress and half-and-half; heat through (do not boil or mixture will curdle).
2. In drippings remaining in Dutch oven, over medium heat, cook onions until browned, stirring occasionally. Return chicken to Dutch oven; add water and salt, stirring to loosen brown bits from bottom of Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Add beans; cook 5 minutes longer or until chicken is fork-tender.
3. Skim fat from liquid in Dutch oven. Stir in watercress and half-and-half; heat through (do not boil or mixture will curdle).
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