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Categories:Viewed: 52 - Published at: 4 years ago
Ingredients
- 2 boneless skinless chicken breast halves
- salt and black pepper
- 12 lb turkey bacon
- 1 large onion, chopped
- 3 celery hearts, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 12 cup white wine
- 2 cups canned white beans
- 1 bay leaf
- 2 teaspoons dried thyme
- 12 cup chicken stock
Method
- Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper.
- Let sit at room temperature for 15 minutes.
- In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat.
- Remove the bacon to a plate when crispy, leaving the fat in the pan.
- Raise the heat to medium-high and add the chicken.
- Brown the chicken on both sides and then remove to a plate.
- Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes.
- Deglaze the pan with white wine and reduce by half.
- Stir in the beans, bay leaf and thyme.
- Nestle the chicken thighs and bacon into the pot.
- Add the chicken stock, cover and bake in the oven for 20 minutes.
