Chicken and White Bean Stew

Name: Chicken and White Bean Stew
Yield: 6
Ingredients: 6 cooked chicken thighs (ed. 331); 1/2 kg of white beans; 5 cloves of garlic; 1 tablespoon of chopped rosemary (ed. 338); 1 and 3/4 tablespoons of chopped thyme (ed. 338); 2 tablespoons of vinegar; 2 teaspoons of salt in small pieces; 1 diced onion; 1 diced carrot; 1 bay leaf; 2 tablespoons of chopped parsley (ed. 338); 1/2 tablespoon of olive oil; 1 cup of toasted breadcrumbs; Salt and black pepper to taste

1
6 cooked chicken thighs (ed. 331)
2
1/2 kg of white beans
3
5 cloves of garlic
4
1 tablespoon of chopped rosemary (ed. 338)
5
1 and 3/4 tablespoons of chopped thyme (ed. 338)
6
2 tablespoons of vinegar
7
2 teaspoons of salt in small pieces
8
1 diced onion
9
1 diced carrot
10
1 bay leaf
11
2 tablespoons of chopped parsley (ed. 338)
12
1/2 tablespoon of olive oil
13
1 cup of toasted breadcrumbs
14
Salt and black pepper to taste

Ingredients

1
6 cooked chicken thighs (ed. 331)
2
1/2 kg of white beans
3
5 cloves of garlic
4
1 tablespoon of chopped rosemary (ed. 338)
5
1 and 3/4 tablespoons of chopped thyme (ed. 338)
6
2 tablespoons of vinegar
7
2 teaspoons of salt in small pieces
8
1 diced onion
9
1 diced carrot
10
1 bay leaf
11
2 tablespoons of chopped parsley (ed. 338)
12
1/2 tablespoon of olive oil
13
1 cup of toasted breadcrumbs
14
Salt and black pepper to taste

Directions

1
Soak the white beans in cold water overnight
2
Season the chicken with two cloves of garlic, rosemary, thyme, and vinegar
3
Let it rest for two hours
4
Drain the beans and transfer them to a pressure cooker
5
Add the salt, onion, carrot, remaining garlic, bay leaf, and parsley
6
Cover with cold water and cook until tender
7
Drain and reserve the broth
8
Blend the beans with a little of the reserved broth in a blender until smooth and thick
9
Return it to the pot and season with salt and black pepper
10
Add the chicken and olive oil and let it simmer
11
Transfer to a serving dish, spread toasted breadcrumbs on top, and serve