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Chicken and White Bean Stew
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion finely chopped
- 5 cloves garlic smashed and peeled
- 1 2 sage sprigs
- Salt and black pepper
- 1 pound chicken breasts boneless; skinless
- 4 cups chicken broth
- 2 cans white beans 15-ounce; such as cannellini, drained
- 1 bunch stems removed and leaves kale; escarole or another dark leafy green; coarsely chopped
Directions
- In a large pot or Dutch oven, melt the butter over medium.
- When foaming, add the onion, garlic and herb sprig and season with salt and pepper.
- Cook, stirring often, until softened and golden, 8 to 10 minutes.
- Remove the herb sprig.
- Add the chicken, broth and white beans. Bring to a simmer over medium, then reduce heat to low, cover the pot and simmer until the chicken is cooked through (165 degrees in the thickest part), 10 to 14 minutes.
- Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.
- Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper.
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