Tony’s Table: Roasted Chicken With Cannellini Beans & Potatoes
Roasted Chicken With Cannellini Beans & Potatoes
1/2 Roasted Chicken
2 oz Olive Oil
2 Cloves Garlic (sliced)
1/2 Cup Chicken Stock
8 oz. Cannellini Beans (drained)
3 Baby Yukon Gold Potatoes (sliced thin)
1 Tomato (chopped)
1-2 Fresh Sage Leaves
Salt & Pepper to taste
Heat olive oil, then add garlic, cook together for 2 minutes.
Add cannellini beans & potatoes, salt & pepper to taste. Cook 2 minutes.
Add ¼ cup of chicken stock, reduce liquids to 30%
Add roasted chicken, ¼ cup of chicken stock, cover and cook through.
Add fresh tomato & sage leaves cook 1 minute.