Creamy White Bean & Chicken Stew
Yield: 6 servings
Total Time: 4hr 30m
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Ingredients
For the chicken
- ~675g (~1 lb. 8 oz.) boneless, skinless chicken breast, shredded
- 1 tbsp sunflower oil
- 100mL (~½ cup) Chardonnay
- 50mL (~¼ cup) water
- kosher salt, to taste
- ground black pepper, to taste
For the soup
- 1 tbsp sunflower oil
- 439g (~ 1 ¾ cups) cannellini beans, drained and rinsed
- 448g (~ 1 ¾ cups) great northern beans, drained and rinsed
- 265g (~ 1 ¾ cups) white onion, diced
- 112g (~ 1 cup) celery stalk, diced
- 310g (~ 2 ⅓ cups) carrots, peeled and diced
- 18g (~ 6 cloves) garlic, finely chopped
- 454g (~3 cups) baby potatoes, diced
- 1/2 tbsp tomato paste
- 150mL (~⅔ cup) Chardonnay
- 1,420mL (~5 ¾ cups) chicken broth
- 200mL (~¾ cup) water
- 100mL (~½ cup) heavy cream
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 1 tbsp Worcestershire
- 1 sprig fresh sage
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp smoked paprika
- 2 tsp Italian seasoning
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- salt, to taste
- ground black pepper, to taste
- Romano, grated, for serving
Instructions
Prepare the chicken
Step 1: Season the chicken breast with kosher salt and pepper, to taste. Let rest at room temperature for 1 hr.
Step 2: When the time is up, pat dry the chicken and set aside.
Step 3: Heat sunflower oil in large skillet over medium heat for 4 mins.
Step 4: Add the chicken and cook, undisturbed, for 4-5 mins.
Step 5: Flip and cook the other side, undisturbed, for an additional 4-5 mins.
Step 6: Add the chicken to a slow cooker.
Step 7:Add the water to the skillet then take off heat. Swirl the water around to release the fond.
Step 8: Pour the skillet liquid into the slow cooker.
Step 9: Add the wine to the slow cooker.
Step 10: Cover and cook on low for 3 hrs.
When the chicken has 30 mins left, Prepare the soup
Step 1: Gather all of the soup ingredients.
Step 2: Peel and dice the onion.
Step 3: Dice the celery.
Step 4: Peel and dice the carrots. Set aside.
Step 5: Peel and finely chop the garlic. Set aside.
Step 6: Peel and dice the potato. Set aside.
Step 7: Add the fresh herbs to a small piece of cheesecloth (I cut my fresh herbs in half).
Step 8: Tie with twine and leave a long end to make it easier to remove the bag from the soup later.
Step 9: Zest and juice the lemon.
Step 10: Drain and rinse the beans.
Step 11: When the chicken is done, let rest a few mins to cool.
Step 12: Reserve the slow cooker liquid.
Step 13: Preheat sunflower oil in a large stock pot over medium heat for 4 mins, then add the onions, carrots, and celery (mirepoix).
Step 14: Cook, stirring occasionally, until softened and starting to brown. About 20 mins.
Step 15: Add the garlic and cook, stirring frequently, until fragrant. About 2 mins.
Step 16: Add the tomato paste and cook, stirring frequently, for 1 min.
Step 17: Add the wine.
Step 18: Cook until mostly evaporated, while stirring to release the fond, about 1 min. Take off heat.
Step 19: Shred the chicken.
Step 20: Add the chicken broth, water, bouillon base, Worcestershire, smoked paprika, Italian seasoning, shredded chicken, beans, and herb satchel to the stock pot. Stir to combine.
Step 21: Return to medium heat.
Step 22: Bring to a simmer, about 13-14 mins.
Step 23: Reduce heat to low, cover, and cook for 15 mins.
Step 24: Add the potatoes.
Step 25: Stir to combine.
Step 26: Increase to medium heat and bring to a simmer, about 5 mins.
Step 27: Reduce heat to low, cover, and cook for 15 mins. Take off heat.
Step 28: Use a potato masher.
Step 29: Mash and stir a few times until slightly thickened.
Step 30: Remove the herb satchel, then stir in the heavy cream, lemon juice, and lemon zest. Season with salt and pepper, to taste (I used 1 tsp salt and ½ tsp ground pepper).
Top bowls of soup with freshly grated Romano.