This week’s recipe comes from Sophia Zimmer, my executive assistant (and sooooo much more). Here’s what she has to say about it!

“Recently, I brought my leftovers into work for lunch, and I gave Molly and Nora a bite. They kinda freaked for it and asked me to develop it into a recipe for the club! This one hits every damn time, and has become lovingly known at home and in the office as ‘Sophia’s Chicken n Beans.’

This is what I make when I want something cozy and nourishing but also bright and extreeeeemely delicious. Since I am not on the culinary team at Molly Baz Inc, my cooking takes place after work, not during. Because I get home pretty late, I need to cook something that comes together quickly, easily, and makes me and all of my roommates happy. This dish is super flexible. No celery? No problem! Leave it out of the beans and top the chicken with some crushed green olives or pickled onions instead. No cannellini beans? Use literally any canned white bean (butter, great northern, navy) - they all work! The aioli is NOT homemade but NOT optional– use whatever mayo you have in the fridge, and use it generously.”