This is a recipe that was a fridge cleanout. You can interchange the beans or even make it vegetarian. No-fuss, no muss, no brain science, just good food!
Ingredients
4-6 chicken thighs (bone-in and skin on)
2 tablespoons extra-virgin olive oil, more for drizzling
2 medium carrots, peeled and chopped
1 medium fennel bulb chopped
1 medium onion, chopped
8-12 medium to large baby Bella mushrooms, sliced
1 bay leaf
Pinch crushed red pepper flakes
2 cups chicken or vegetable broth – approximately
1 (15-ounce) can Navy Beans or any small white bean
½ cup pearl couscous
1 bag baby spinach (about 5 ounces)
Salt and freshly cracked black pepper
Wash and pat dry the chicken and sprinkle and salt and pepper. In a large pot, heat the olive oil and begin to brown the thighs. Once browned, remove to a plate and then add the carrots, fennel, and onion. Cook until tender, about five minutes or so. Sprinkle in the red pepper, and return the chicken to the pot along with the beans, broth to cover, and add the mushrooms.
Cover and bring to a boil. Reduce the heat and simmer for about thirty minutes. Check salt and pepper and adjust accordingly.
When you are ready to eat (the longer it sits, the better), stir in the spinach and stir until it’s just wilted and serve!!!
Chicken and Bean Stew
(No Ratings Yet)
Loading...This is a recipe that was a fridge cleanout. You can interchange the beans or even make it vegetarian. No-fuss, no muss, no brain science, just good food!
Ingredients
- Ingredients
- 4-6 chicken thighs (bone-in and skin on)
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 2 medium carrots, peeled and chopped
- 1 medium fennel bulb chopped
- 1 medium onion, chopped
- 8-12 medium to large baby Bella mushrooms, sliced
- 1 bay leaf
- Pinch crushed red pepper flakes
- 2 cups chicken or vegetable broth – approximately
- 1 (15-ounce) can Navy Beans or any small white bean
- ½ cup pearl couscous
- 1 bag baby spinach (about 5 ounces)
- Salt and freshly cracked black pepper
Instructions
Wash and pat dry the chicken and sprinkle and salt and pepper. In a large pot, heat the olive oil and begin to brown the thighs. Once browned, remove to a plate and then add the carrots, fennel, and onion. Cook until tender, about five minutes or so. Sprinkle in the red pepper, and return the chicken to the pot along with the beans, broth to cover, and add the mushrooms.
Cover and bring to a boil. Reduce the heat and simmer for about thirty minutes. Check salt and pepper and adjust accordingly.
When you are ready to eat (the longer it sits, the better), stir in the spinach and stir until it’s just wilted and serve!!!
No Comments