Greek Chicken & Beans

1 can (16 ounce) navy beans, rinsed and drained

1 can (16 ounce) black eye peas, rinsed and drained

1/2 cup canned tomatoes, chapped

1 teaspoon fresh thyme

2 teaspoon white wine

4 grilled chicken breasts

Heat oil in medium sauté pan.  Add onion, carrot, and celery.  Cook over medium heat until tender adding garlic during the tender adding garlic during the last two minutes.  Add beans, tomatoes, thyme, and wine.  Salt and pepper to taste.

For Sauce:

1/2 cup white wine or chicken broth     2 bay leaves

1 very small onion, chopped                 4 teaspoons fresh thyme

1/2 cup chicken stock                            4 teaspoons lemon juice

2 teaspoons lemon zest                         2 tablespoons butter

In saucepan, heat wine, bay leaves, onion, and thyme and reduce to one tablespoon.  Add chicken stock and simmer for 2 minutes.  Stir in lemon juice, zest and butter until butter is completely incorporated.  Remove bay and season with salt and pepper. 

2 tablespoons olive oil

1 small onion, chopped

1 small carrot, chopped

1 small celery stalk, chopped

1 clove garlic, chopped