Chicken and Beans Stew
This is a great one pot meal to make through the week as it doesn’t take very long to make. Serve with some crusty bread and a crispy salad and you have an amazing meal!!
- 2 tablespoons olive oil
- 4 to 5 chicken thighs, bone in with skin
- Salt
- Pepper
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons all purpose flour
- 1 can cannellini beans
- 4 to 6 cups chicken broth
- ½ pound pasta
- Salt
- Grated Parmigiano Reggiano
Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.
