Sunday Dinner

by Kat S. on August 4, 2014

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Last night, for dinner, we enjoyed this delicious plate of grilled linguiça, garlic scapes, and grilled pepper and cheddar poppers. Alongside, a yummy salad of lettuce, parsley, dill, tomatoes from our garden, young Monte Verde cheese by Willow Hill Farm, and crispy grilled and crumbled pepperoni.


Post image for Braised Chicken Thighs with Linguiça and White Beans

This yummy one-pot dinner was inspired by this post on Seven Days — while I didn’t eat the actual dish from the review, I used it as a starting point for dinner last night. My parents were coming back from vacation, and since they were still on West Coast time, I had dinner ready just in case.

Braised Chicken Thighs with Linguiça and White Beans

  • 1 tablespoon olive oil
  • 1 link linguiça or chorizo, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, finely diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1/2 teaspoon each of cumin, coriander and chili powder
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 cup small white beans, **soaked overnight in salted water, then drained** — see this post for more info on cooking with dried beans
  • 1/4 cup salsa or pasta sauce
  • 4 cups chicken broth
  • 8 boneless, skinless chicken thighs
  • handful of flat-leaf parsley, torn
  • splash of lemon juice
  1. Saute the linguiça in the olive oil for 2 minutes.
  2. Add the onion and garlic, and saute for another 3-4 minutes.
  3. Add the celery and carrots, and saute, stirring frequently, until onions are transparent.
  4. Add the cumin, coriander, chili powder, cinnamon and salt, and saute together for 2 minutes.
  5. Add the salsa and the beans, and stir to coat the beans. 
  6. Add the chicken broth, and bring the mixture to a boil.
  7. Add the chicken thighs and bring the mixture back to a boil.
  8. Turn the heat down to a simmer and cover. 
  9. Cook for 90 minutes, covered, until beans are al-dente. Check the seasoning and add salt if necessary.
  10. Take off the cover and bring the mixture up to a low boil. 
  11. Cook for another 30 minutes, uncovered. 
  12. Turn off the heat, throw in the parsley and lemon juice, and let sit for 5 minutes before serving. 


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