Country Chicken Stew
Total Time
1 hour 45 minutes
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Rating
4.7 out of 5 stars
(16)
Ingredients
6 servings
- 8 ounces (half a pound) dried navy beans
- 4 slices thick-cut bacon, cut into very small pieces
- 2 small onions, thinly sliced
- 5 cloves garlic, thinly sliced
- Thyme, bay leaf, and parsley (tie them together for easy removal)
- 1 whole chicken (rub some salt under the skin ahead of time, if you think of it!)
- Water to cover
- 1 tablespoon salt
- 3 large carrots, sliced
- One-third of a head of cabbage, thinly sliced
- Lemon or red wine vinegar to finish
- Parsley or any other herbs to finish
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Preparation
Chef’s notes
Garlic Herb Butter:
Soften a stick of butter. Mix with a clove of grated garlic, herbs, and salt and pepper to taste. Place back in the fridge to hang out until you’re ready for it. Slather on whatever kind of bread you like and dunk away.
Instant Pot Instructions:
Pre-soak your beans for 4 hours. Using the Sauté function, cook the bacon, onion, and garlic in the Instant Pot for about 10 minutes until soft. Add the beans and herbs to the pot and place the whole chicken on top of everything. Pour in enough water to cover the chicken or almost cover it, depending on the size of your Instant Pot. Add in the salt. Place the lid on, and set the timer to cook on manual mode for 25 minutes. Let the steam release naturally. Take out the chicken to chop or shred. Pull out the herbs. Add in the carrots and cabbage. Add the shredded chicken back to the pot and give everything a good stir. Let the soup sit for a few minutes until the cabbage and carrots soften.