Chicken and White Bean Stew
, Serves 4
A one-pot stew of shredded chicken, creamy white beans and dark leafy greens in a garlicky herb broth.
| 40 g unsalted butter | Melt butter over medium until foaming | Cook until golden, 8-10 min; remove herb | Add chicken, broth & beans; bring to simmer | Cover, low, simmer to 165°F / 74°C, 10-14 min | Smash some beans, stir in greens; simmer | Shred chicken, stir in, season |
| 1 yellow onion, finely chopped | ||||||
| 5 garlic cloves, smashed and peeled | ||||||
| 1 rosemary sprig or 2 sage sprigs | ||||||
| Salt and black pepper | ||||||
| 450 g boneless, skinless chicken breasts | ||||||
| 950 ml chicken broth | ||||||
| 2 (425 g) cans white beans (cannellini), drained | ||||||
| 1 bunch kale, escarole or other dark leafy green, stems removed, leaves coarsely chopped |
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