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.