6 chicken thighs without skin, cooked
1/2 kg white beans
5 cloves of garlic
1 tablespoon chopped thyme
1 and 1/2 tablespoons chopped rosemary
2 soup spoons vinegar
2 tablespoons salt in chunks
1 diced onion
1 diced carrot
1 bay leaf
2 soup spoons chopped parsley
1/2 tablespoon olive oil
1 cup breadcrumbs of toasted bread
Salt and black pepper to taste
6 chicken thighs without skin, cooked
1/2 kg white beans
5 cloves of garlic
1 tablespoon chopped thyme
1 and 1/2 tablespoons chopped rosemary
2 soup spoons vinegar
2 tablespoons salt in chunks
1 diced onion
1 diced carrot
1 bay leaf
2 soup spoons chopped parsley
1/2 tablespoon olive oil
1 cup breadcrumbs of toasted bread
Salt and black pepper to taste
The day before, soak the white beans in cold water
Season the chicken with two cloves of garlic, thyme, rosemary, and vinegar
Let it rest for two hours
Drain the white beans and transfer them to a pressure cooker
Add salt, onion, carrot, remaining garlic, bay leaf, and parsley
Cover with cold water and cook until tender
Drain and reserve the broth
Blend the white beans with some of that broth in a blender
Return it to the pot and season with salt and black pepper
Add the chicken and olive oil
Let it simmer
Transfer it to a greased casserole dish, spread the toasted breadcrumbs on top
Put it in the oven to brown.
