Ground coffee is still growing in popularity as a rich kitchen spice and interesting marinade ingredient. This braised chicken recipe uses medium-bodied Starbucks Via Ready Brew coffee, mixed with sweet onion and tender white bean. Delicious!
2 boneless, skinless chicken breasts
1 tablespoon apple cider vinegar
1 large white onion, diced
1 tablespoon brown sugar
2 single-serving packets Starbucks VIA Ready Brew Colombia
2 1/2 cups water
1 can white beans, drained
kosher salt and freshly ground black pepper, to taste
Heat a dutch oven over high heat. (You can use a heavy-bottomed pot or deep skillet with a tight-fitting lid).
Coat the chicken breasts on all sides with a small amount of olive oil. Add to the pot and sear each side until lightly browned, about 1 minute per side. Remove the chicken and let rest.
Add the cider vinegar and deglaze the bottom of the pan with a spoon (scrape up all the brown bits).
Add the diced onion and reduce the heat to medium. Sweat the onion over medium heat until softened and slightly browned, about 3 minutes.
Add the Starbucks VIA Ready Brew coffee and stir to coat the onions. Then, add the water and brown sugar. Stir to combine, and add salt and pepper, to taste.
Return the chicken to the pot and bring the liquid to a boil. Cover and reduce to a simmer for about an hour, or until the chicken pulls apart easily with a fork.
Before plating, warm the white beans in a small skillet. Plate a portion of beans into a shallow bowl, then add one chicken breast and top with onions.