insta chicken and white bean stew

Chicken and White Bean Stew

serves 6-8

INGREDIENTS:

4 bone-in skinless chicken breasts

Kosher salt and pepper

1 large onion, chopped

2 carrots, chopped

1 tsp finely chopped rosemary

2 inch piece Parmigiano-Reggiano rind

2 15oz cans white cannellini beans, rinsed and drained

6-8 cups chicken stock

4 cups chopped kale

1 tbsp lemon juice  

flat leaf parsley

grated Parmigiano-Reggiano

cooked ditalini or pasta shells

METHOD:

1. Season chicken with salt and pepper. Set aside.

2. In a slow or pressure cooker, add onions, carrots, rosemary, rind, beans and then top with chicken breasts. Add enough chicken stock to cover contents. Close lid and slow cook for 6 hours or pressure cook on high for 30 minutes.

3. When done, transfer chicken to a shallow dish. Let cool and shred the meat, discarding the bones. Return shredded chicken and any accumulated juices back to your pot. Add kale and cook uncovered on "Sauté" mode for 5 minutes until kale is tender.

4. Stir in lemon juice and discard rind. Taste and season as needed. Serve with pasta and garnish with parsley and grated Parmigiano-Reggiano.

popovers

Yorkshire Pudding
recipe adapted from Martha Stewart
makes 24 popovers

INGREDIENTS:
2 cups flour
4 eggs
3 cups milk
1 1/2 tsp kosher salt
1/8 tsp ground black pepper
4 tbsp rib roast drippings or bacon fat

METHOD:
1. In a large glass measure, whisk together flour, eggs, 1 1/2 cups milk, salt and pepper until smooth. Set aside and let rest at least 30 minutes or more.

2. Preheat oven to 400F. Whisk in remaining 1 1/2 cups of milk. The batter should now resemble heavy cream. 

3. Use a brush or spoon and grease 2 muffin pans with drippings/bacon fat. Place in oven for 2-3 mins until just smoking. Remove pans and carefully fill each cup with batter about 1/3 full.

4. Bake until puffed up and golden brown, about 30-35 minutes. Popovers should release easy from muffin pans. Serve immediately.