Diary of a Chef · Just Chefn Around

Chicken and White Bean Stew

50 minutes · 6 servings

By Diary of a Chef

Ingredients

• 2 lb bone-in chicken thighs
• 1½ tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 8 fresh sage leaves
• 2 cans cannellini beans, drained and rinsed
• 4 cups chicken stock
• 1 lemon
• 1/2 cup grated Parmesan (optional)

Instructions

1. 1Brown the thighs

   Oil in the pot over medium-high. Skin-side down first until the skin is rendered and brown. Flip once. Set the chicken on a plate.

2. 2Sweat the vegetables

   Onion, carrot, and celery in the fat until soft. Garlic and sage 1 minute.

3. 3Simmer

   Beans and stock in. Chicken back in, skin up. Simmer uncovered until the thighs are tender and the broth has body.

4. 4Lemon and hold

   Squeeze in the lemon. Taste salt. Parmesan at the table if you want it. Holds on low.