Rustic Country Chicken Stew (Print Version)
# Ingredients:
→ Protein and legumes
01 -
8 oz dried navy beans or 2 cans navy beans, drained and rinsed
02 -
1 whole chicken (about 3-4 lbs), skin removed if desired
03 -
4 slices thick-cut bacon, chopped
→ Vegetables and aromatics
04 -
1 large onion, thinly sliced
05 -
4 cloves garlic, thinly sliced
06 -
3 carrots, sliced
07 -
1/3 head green cabbage, shredded
→ Herbs and flavorings
08 -
2 bay leaves
09 -
4 sprigs fresh thyme or 1 tsp dried thyme
10 -
Salt and black pepper, to taste
11 -
2 tablespoons lemon juice or red wine vinegar
→ Cooking liquid
12 -
Water, to cover
# Instructions:
01 -
Soak the dried navy beans overnight in water. Drain and rinse before use.
02 -
In a large Dutch oven or stockpot, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
03 -
Add sliced onion and garlic to the pot with the bacon fat and cook until softened and fragrant, about 5 minutes.
04 -
Add the whole chicken, soaked beans, bay leaves, and thyme to the pot. Pour in enough water to cover and season with salt. Bring to a boil, then reduce heat and simmer gently, covered, for 1 hour.
05 -
Add the sliced carrots and shredded cabbage to the pot and simmer uncovered for 30 minutes, or until the vegetables and beans are tender and the chicken is cooked through.
06 -
Carefully remove the chicken from the pot. Discard the skin and bones, and shred the meat. Return the shredded chicken and cooked bacon to the pot.
07 -
Stir in the lemon juice or red wine vinegar for brightness. Adjust seasoning with additional salt and pepper to taste. Serve hot with crusty bread or rice.
# Notes:
01 -
Use rotisserie chicken and canned beans for a faster preparation.
02 -
Add potatoes or parsnips for additional rustic flavor.
03 -
Stew tastes even better the next day as flavors meld together.