Cooking Corner: Chicken and White Bean Stew

Cut bacon into pieces and cook until crispy.

Rinse leeks thoroughly and add to the pan.

Add chicken thighs to the pan.

Heat chicken broth separately if desired, but it's not necessary.

Add whole-grain mustard, salt, and pepper to the mixture.

Pour in chicken broth and let cook for about 20 to 30 minutes until everything is tender.

Add white beans to the pot at the same time as the chicken.

Rinse and drain the beans before adding them to avoid unwanted viscosity.

Stir in a little bit of heavy cream if desired.

Cook for an additional five minutes after adding the cream.

Serve with a baguette drizzled with olive oil.

Optionally, add carrots for extra flavor and nutrition.

Garnish with parsley for freshness.

For added texture, mix breadcrumbs with herbs and sprinkle on top or toast them alongside.

Equipment Needed

Spice Level:

Dietary