With the weather feeling a bit more like fall why not try an easy pasta dish featuring cranberries? Chicken with cranberry beans from Red Bird in Waltham is What’s Cooking.

Salt and pepper chicken thigh, sear chicken in an ovenproof pan-put directly in the oven.  After 5 min, flip thighs and continue to roast another 5 min, check to make sure chicken is done and set aside.  Meanwhile turn on a pot of salted water for the pasta.  Open and drain cranberry beans.  Chop a couple cloves of garlic.  Chop a bit of fresh thyme.  Have a bit of white wine on hand.  When the chicken has cooled, cut into strips.

Cook pasta as directed and while cooking,in the same pan you cooked the chicken, add some olive oil, chopped garlic and wait till garlic just starts to brown. Add the chicken, beans, cranberries and thyme one at a time stirring the ingredients together.  Add about a 1/4 cup of white wine to “deglaze” the flavor from the bottom of the pan, then add a quarter cup of chicken stock and reduce by half. Drain the pasta and add it to the other ingredients still in the sauté pan.  Thrown in arugula last as it will wilt as you toss everything together.  Garnish with pecorino Romano cheese

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