This dish hits that perfect balance of soul-warming and fresh—tender chicken thighs simmered in creamy Corona beans with garlic, lemon, and a whisper of saffron. The beans break down just enough to form a clingy, velvety sauce that wraps around the chicken. The lemon keeps it interesting, cutting through the richness with a little lift. It’s rustic comfort with just enough elegance to feel like something special.
Season thighs with salt, pepper, lemon zest, chopped rosemary, and fresh thyme. Let them sit while you prep the veg.
Brown the chicken.
Heat a deep sauté pan with a splash of EVOO. Sear the chicken thighs well on one side, undisturbed, until golden.
Build the base.
Flip the chicken. In the open spaces around the pan, add garlic, onion, and some carrot slices. Let them soften slightly.
Simmer.
Pour in the beans and their broth—just enough to come up below the surface of the chicken. Add lemon juice, roasted red peppers, and a pinch of saffron. Stir gently. Press down on a few beans to help thicken the sauce.
Finish.
Simmer everything together for about 6 minutes, until the chicken is fully cooked and the flavors have melded.
Add the greens.
Stir in arugula at the very end—just enough to wilt slightly.
Serve.
Spoon into shallow bowls, drizzle with your best quality extra virgin olive oil and eat while hot.
This stew tastes like it came out of a French countryside kitchen — tender pork, smoky kielbasa, sweet carrots, and cabbage simmered low and slow with herbes de Provence. It’s rustic, hearty, and the kind of bowl that makes you slow down and enjoy the moment.
Crispy fried catfish drizzled with a scallion–ssamjang comeback sauce. A dish that proves one meal can set up the next — leftover buttermilk becomes tomorrow’s meatloaf, and nothing goes to waste.
A homemade take on Red’s burritos: Rancho Gordo pinto beans, melty Costco Mexican blend cheese, red onion, and Hatch green chile cream, rolled tight and crisped golden. Air fryer and freezer-friendly.
Made with Bullet