Ingredients Jump to Instructions ↓

  1. 3 cups dry black beans

  2. 6 cups poultry stock

  3. 1 carrot , chopped

  4. 1 medium onion , peeled and chopped

  5. 1 celery stalk, chopped

  6. 2 bay leaves

  7. 3 sprigs fresh thyme , finely chopped

  8. 4 cloves

  9. 6 shallots , peeled and chopped

  10. 3 tablespoons olive oil

  11. 1 bottle white wine

  12. 2 cups heavy cream

  13. 9 ounces goat cheese

  14. 3 tablespoons unsalted butter , at room temperature

  15. 6 boneless, skinless chicken breast halves

  16. salt and ground white pepper

Instructions Jump to Ingredients ↑

  1. Soak the black beans 6 to 8 hours prior to cooking, in enough cold water to completely cover them.

  2. Put the poultry stock in a medium saucepan over medium-high heat. Drain the black beans and add them to the pan with the carrot, onion, celery, bay leaves, thyme and cloves. Bring to a boil and skim off any impurities. Reduce heat to medium and continue cooking, until the black beans are nearly soft and the liquid has reduced by half, about 1 1/2 hours. Remove from the stovetop and keep warm in a 140°F (60°C) oven.

  3. In a separate saucepan, over medium-high heat, sauté the shallots in 1 tablespoon of oil until they are translucent. Add the wine and reduce by half. Stir in the heavy cream and continue cooking until the liquid reduces by half again. Remove from heat and let cool for about 5 to 7 minutes. Strain the mixture into a blender, add the goat cheese and butter, and blend until smooth and fully combined. Return the sauce to the pan, cover and keep hot over very low heat.

  4. Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat the rest of the oil over medium heat. Cook the chicken breasts on one side, until nicely browned, turn and continue cooking, until just cooked through. Remove from heat, cut each breast into diagonal slices and arrange on individual plates.

  5. Pour sauce generously over the chicken slices, add a serving of black beans on the side, and serve.


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