6 – 8 oz. chicken breasts, skinless, boneless

1 Tbsp. olive oil

1/2 cup peeled, seeded, finely chopped vine ripe tomatoes

12 kalamata olives, pitted, chopped

1 roasted bell pepper, peeled, seeded, diced

2 Tbsp. minced shallots

1 clove garlic, minced

1 lemon, juiced

1/4 cup chicken stock

pinch saffron threads

to taste sea salt and freshly ground black pepper

Heat olive oil in large heavy skillet over medium heat. Season chicken to taste with sea salt and freshly ground black pepper. Sear chicken breasts. Cook 2 minutes per side. Reduce heat to medium. Add tomatoes, olives, bell pepper, shallots, garlic, and lemon juice. Cook 1 minute. Add chicken stock and saffron. Cover. Cook 3 to 5 minutes, until chicken is cooked through. Remove chicken from pan. Set aside. Keep warm. Season to taste with sea salt and freshly ground black pepper.

Aromatic Kidney Beans

1 quart chicken stock

1/2 cup kidney beans, soaked overnight, drained

1 Tbsp. olive oil

1/4 cup diced turkey bacon

1/2 cup minced Vidalia onion

1/2 cup finely diced carrot

1 stalk celery, finely diced

1 clove garlic, minced

1 Tbsp. finely chopped lemon thyme

1 Tbsp. finely chopped tarragon

to taste sea salt

to taste cayenne pepper

Bring chicken stock to boil in large pot. Add soaked beans. Lower heat. Simmer 30-45 minutes, until tender. Drain. Set aside. Heat olive oil in large sauce pan over medium heat. Add turkey bacon. Cook 1 minute. Add onion, carrot, celery, garlic, lemon thyme, and tarragon. Cook 3 to 5 minutes, without browning. Add beans. Cook 10 minutes, over low heat. Season to taste with sea salt and freshly ground black pepper.

Presentation

6 sprigs tarragon

½ cup finely julienned tomato

2 Tbsp. finely chopped chives

3 Tbsp. extra virgin olive oil

Place mound of kidney beans in center of warmed pasta bowl. Top with chicken breast. Ladle sauce around. Top with tarragon sprig. Garnish with tomato and chives. Drizzle with olive oil.