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Chicken Stew with Cannellini Beans and Dried Cherries
If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.
- 6 tablespoons olive oil, divided
- Shredded rotisserie chicken leg and thigh meat, skin reserved
- 1 medium red onion, chopped
- 2 teaspoons ancho chili powder
- Kosher salt, freshly ground pepper
- 2 15-ounce cans cannellini beans, rinsed, drained
- ½ cup dried sour cherries
- ½ cup parsley leaves with tender stems, divided
- 4 slices whole wheat bread, crusts removed, torn into small pieces
Real Talk: Frying the chicken skin adds a lot of flavor to the soup, and once it gets crisp, it delivers lots of texture (chicken skin potato chip, if you will). Not into the skin? Fry it for the flavor, then discard. Also, you know the rule about fish sauce, right? Don’t smell it, just use it. Trust.
Heat 2 Tbsp. oil in a medium saucepan over medium-high. Cook chicken skin, occasionally scraping bottom of pan to loosen skin and move things around, until skin is brown and edges are crisp, 3–5 minutes. Transfer skin to paper towels. When cool enough to handle, crumble with your hands, then try not to eat it all; set aside.
Add onion to pan and cook, scraping bottom of pan, until tender and just beginning to caramelize, 5–7 minutes. As the onion cooks, it will release moisture, which will help the brown bits dissolve and loosen—think of these as little flavor bombs.
Add chili powder and sambal oelek and cook, stirring to coat onions, until fragrant, about 1 minute. Add fish sauce and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors have melded, about 5 minutes. Add chicken meat, beans, and cherries and continue to cook until heated through, about 5 minutes. Stir in ¼ cup parsley; season with salt and pepper.
Meanwhile, heat remaining ¼ cup oil in a medium skillet over medium-high. Toast bread, tossing frequently, until crumbs are golden brown and crisp, 5–6 minutes. Transfer to paper towels; season with salt and pepper. Transfer breadcrumbs to a plate and toss with remaining ¼ cup parsley.
Divide stew among bowls, then top with reserved crumbled skin and breadcrumbs.
Do Ahead: Stew can be made 3 days ahead; cover and chill, or freeze 3 months.