A pan-roasted chicken breast comes with a ragout of fat gigande beans, homemade pork-fennel sausage, trimmed artichoke hearts, bright cherry tomatoes, toasted garlic and parsley. Pan juices from the chicken and a bit of butter add tasty richness to the stew. Set the chicken on top and eat it all together, or serve them side-by-side and savor their individual flavors.
On the side: a garlicky basil aioli.
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Mayonnaise (contains egg)
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.