Sear, Simmer & Stir

Life, style & food in the District

Chicken & White Beans with Mint Pesto

DSC_0028And we’re baaaaack!

That’s right. I didn’t forget how to blog. I just lost my password. (That’s a straight-up lie. I’ve just been busy. But then again, who isn’t busy?)

This past month has been filled to the brim with lots of excitement, changes, head colds, exhaustion and great prospects. For starters, we moved. I’m in love with my new place. But the lack of food blogging is a direct result of my lack of cooking. Between working two jobs, pulling some overnight shifts, unpacking and setting-up the new place, we have lived primarily on pizza, take-out sushi and crackers. I’m not going to lie; it’s been glorious.



But we are finally settled in — so there is no excuse to not cook. And I am fresh off the train from a weekend in Brooklyn and oh-so-inspired to make some delicious food. (There is nothing more delicious than a weekend in Brooklyn — and a dinner at Frankie’s, thanks to two wonderful friends and hostesses. Holy taste buds.)


Oh, and I am also kind of eating meat now. There are a lot of reasons behind it (and not much time in the blogosphere), so more on that later. But, yeah, that’s exciting.


On my train ride home yesterday, I had some spare time to spend/waste on Pinterest, and I came across a beautiful recipe for braised chicken with white beans and mint. I’m usually not a chicken fan, but the blogger’s photography basically swayed me. Naturally, I didn’t stick straight to the recipe (based on what I had at home, what the store had (read: I’m cheap) and what’s in season), so the following is definitely a variation.




I added in a lot of white wine (the original calls for water — funny), a different cut of meat, and my own arugula and mint pesto. But there is no doubt that the original author’s combination of mint, white beans and herbs — with braised chicken — is a sure winner.




This dish is perfect for a late March day. The fresh flavors (lemon, mint and spicy arugula) beg of spring, but the warm, one pot meal has all the comfort of these 40 degree temperatures we are experiencing.

Hope you enjoy as much as I do!

Chicken With White Beans, Wine and Mint, Arugula Pesto


  • 1 yellow onion, roughly chopped
  • 7 cloves of garlic, roughly chopped
  • EVOO
  • About 2 cups of white wine
  • 2 cans rinsed, white beans
  • 2 lemons
  • 2 lbs of boneless, skinless chicken
  • Fresh Mint
  • Arugula
  • Salt and Pepper
  • Agave
  • Parmesan cheese


  1. In a dutch oven on medium heat, sauté  the onion (roughly chopped) and four cloves of chopped garlic in about 2 tbsp of EVOO. Cook until translucent, being careful not to burn the garlic. 
  2. Once the onion and garlic are cooked, add in 1/2 cup white wine and cook down for a few minutes (you still want some of a “sauce”)
  3. Add the beans into the sauce and coat them.
  4. Peel one lemon. Add the peals to the sauce and the beans, then add the lemon’s juice to the pot. Season with salt and pepper.
  5. Layer a few mint leaves on top of the sauce and bean mixture. Then layer the chicken on top of that.
  6. Add one whole cup of white wine and let the pot simmer on medium heat for a few more minutes.
  7. Put the top on the pot and cook it all in the oven for about 1 hour at 350.
  8. After an hour, take the pot out, shred the chicken, add the juice of one more lemon and approximately 1/2 cup of wine. Put the top back on and continue to cook for an additional 15-20 minutes.
  9. Pull out them lemon peel and top with the arugula/mint pesto.
  10. Enjoy!

The Arugula, Mint Pesto

  1. In a food processor, combine the following: two handfuls of fresh arugula, one handful of fresh mint leaves, three cloves of garlic, a few pinches of grated parmesan cheese and a pinch of salt and pepper. Pulse/chop all the ingredients.
  2. While chopping, drizzle in EVOO until everything is combined. Continue the blade and add in about 2 seconds worth of agave. (This may sound weird, but it really softens the bold/spicy flavor of the arugula and mint).

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This entry was posted on March 24, 2013 by in Main Dish, Soup.

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