The Recipes

Hearty Chicken and White Bean Stew

Normally, I love, love the broth to a soup.  But today I wanted something a little heartier.  When I heated up the leftovers, I made some cous cous to go along with it.  It is certainly good just as is.

Hearty Chicken and White Bean Stew


- 1 bone-in, skin-on chicken breast
- 2 celery ribs, one diced, one roughly chopped
- 4 medium cloves of garlic, two smashed and two minced
- 2 carrots, one peeled and diced, one roughly chopped
- 1 yellow onion, half roughly chopped, half diced
- 1 serrano chile pepper, finely diced
- 1 14.5-oz. can of cannellini beans, drained and rinsed
- 1 1/2 c. crushed tomatoes
- 1 lemon, halved
- handful of peppercorns
- 2 heels of a standard loaf of bread
- handful of parsley and cilantro
- palmful of paprika
- a few pinches of saffron
- 1 T. of cayenne
- 2 bay leaves
- salt
- pepper
- olive oil

Drizzle the bread with olive oil, season with salt and pepper, and toast until golden brown.  Roughly chop and set aside.

In a pot large enough to accommodate your chicken, add the roughly chopped carrot, onion, celery, peppercorns, bay leaves, one garlic clove, chicken breast, and cover with water.  Season liberally with salt, cover, and bring to a boil.  Simmer for 18-20 minutes.  Remove the chicken breast, set aside, and drain the poaching liquid, reserving the liquid, keeping it just warm in the same pot on the stove.

In a large pot, heat 1 T. of olive oil.  Add the diced carrots, celery, onions, and serrano.  Season with salt and cook for 7-8 minutes.  Add the minced garlic and stir for another minute.  Add in the saffron, cayenne, and paprika.  Stir for another 2-3 minutes, then add in the tomato sauce.  Season lightly with salt and cook for another few minutes.  Add in the beans and enough of your reserved poaching liquid to achieve your desired consistency.  I used about two cups.  Simmer for 15-20 minutes.

While it simmers, combine the parsley, remaining garlic, a few tablespoons of poaching liquid, salt, and pepper in a food processor.  Combine, adding a little bit of extra stock to loosen it up if you need to.  Set the mixture aside.

Pull the chicken from the bone using two forks.  Add the chicken back into the stew and cook for 3-4 minutes.  It should be just long enough to heat the chicken through.  Stir in the reserved bread mixture.  Ladle into bowls and serve.