Chicken Thigh White Bean Hash

24 12-oz. portions Yield


  • 6 lb. Boneless, Skin-On Chicken Thighs
  • 1 1/2 c. Primo Gusto Extra Virgin Olive Oil
  • 6 lb. White Bean Hash
  • 1 1/2 lb. Kale, trimmed and quartered
  • 3 lb. Markon Sweet Grape Tomatoes, halved
  • 1 1/2 c. Chardonnay*
  • 1 1/2 c. Markon Shallots
  • 3 c. Light Chicken Gravy


Trim any excess fat from each chicken thigh. Place in a covered, labeled and dated storage container. Refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Brush both sides of the chicken with 1 Tbsp. of olive oil. Season to taste with salt and pepper. Place on a heated char-grill or broiler, skin-side down. Hatch mark the skin side of the chicken. Turn the chicken over. Grill until cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.

2. Add 1 Tbsp. of olive oil to a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 2 oz. of tomato halves. Cook over high heat, tossing pan, until skins begin to char. Season to taste with salt and pepper. Remove the tomatoes from the pan. Add 1 oz. of kale to the warm pan. Cook until kale begins to wilt. Add tomatoes to the kale. Toss the pan to mix the vegetables.

3. Add 1 oz. of white wine and 1 Tbsp. of shallots, 2 oz. of chicken gravy and 1 oz. of heavy cream to a heated, nonstick sauté pan. Bring to a boil. Season to taste with salt and pepper. 4. Place 6 oz. of warmed bean hash in the center of a warmed serving plate. Place the chicken on top of the hash, and the tomato-kale mix over the chicken. Drizzle 1 oz. of light chicken gravy around the edge of the bean hash.

*Available at Gordon Food Service Stores