Course
Dinner
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🚨 Check out the leftover alert at the end of this recipe!
- 🐓 You're making extra chicken in this recipe for the BLTA Chicken Salads.
Ingredients:
- 1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
- 20 garlic cloves (about 2 heads of garlic), smashed
- ⅓ cup white wine or vegetable or chicken stock
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
- ½ teaspoon red-pepper flakes
- salt and black pepper
- 8 boneless skinless chicken thighs
- ½ lemon, juiced
- 3 green onions
Directions:
- 🔪 Veg Prep
- Drain and rinse beans. Store in an airtight container if doing ahead.
- Peel and smash garlic (example). Store in an airtight container if doing ahead.
- Trim green onions, white and light green parts thinly sliced. Store in an airtight container if doing ahead.
- Instant Pot
- Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in an instant pot. Season with salt and pepper.
- Nestle chicken thighs over the beans and season the chicken with salt and pepper.
- Cover and set the pot to high pressure for 15 minutes (vent closed). Release pressure once the timer goes off.
- Serve
- Lay 1-2 chicken thighs per plate. Store the rest of the chicken to chop up and serve with the BLTA Chicken Salads.
- Stir the lemon juice and most of the scallions into the beans.
- Serve the beans over of the chicken, and sprinkle what is left of the green onions over the dish.
Reheat Options
- Microwave beans covered with a damp paper towel for 1.5-2 minutes.
🚨Leftover Alert
- Enjoy any leftover beans cold or warmed. Great to eat with any leftover meatballs or rice from dinner 2.
- Chop up the extra chicken to serve with the BLTA Salads.