Country Chicken Stew
Ingredients
- 8 8 dried navy beans (half a pound)
- 4 thick-cut bacon slices , cut into very small pieces
- 2 onions small , thinly sliced
- 5 garlic cloves , thinly sliced
- thymebay leafparsley , , and (tie them together for easy removal)
- 1 whole chicken (rub some salt under the skin ahead of time, if you think of it!)
- water to cover
- 1 tablespoon 1 tablespoon salt
- 3 carrots large , sliced
- one cabbage -third of a head of , thinly sliced
- lemonred wine vinegar or to finish
- parsley or any other herbs to finish
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Instructions
- Cover the beans with water and soak for 4-12 hours.
- Heat the bacon, onion, and garlic over medium high heat. Sauté until everything is very soft and flavorful, about 10 minutes.
- Add the beans and herbs to the pot, and place the whole chicken on top of everything. Cover with water. Throw in the salt, put a lid on, and let it simmer for about an hour.
- After an hour, take the chicken out and transfer to a large plate or cutting board to cool. Skim the top of the soup pot for any weird-looking foam. Pull out the herbs. Add carrots and cabbage and let the whole thing keep cooking to get those veggies softened.
- When the chicken is cool enough to handle, pull the chicken meat off and cut / shred into bite-sized pieces. I usually add half of the chicken back to the pot and then save the other half for something else delicious later in the week. Squeeze a little lemon juice in there or hit it with a splash of red wine vinegar to finish. Serve with extra herbs if you want, and definitely get a piece of hot crusty bread slathered with that amazing garlic herb butter ready for some dunking. Oh my goodness, what a beauty. You’ve arrived.
Source
Original recipe: View Original