CHICKEN, WHITE BEAN AND SPINACH STEW
- 3 slices bacon, chopped
- 4 chicken thighs, bone-in and skinless
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 bay leaf
- 1 tsp. oregano
- 1 can cannellini or other white beans
- 2 cups fresh spinach
- salt and pepper
In a large saute pan with lid, cook the bacon until it has rendered its fan. Remove with a slotted spoon and set aside. Pour off the bacon fat until about 1 Tbsp. remains in the pan.
Sprinkle the chicken with salt and pepper and sear it in the bacon fat, to brown, on both sides. Remove from pan.
Add the onions and cook until tender. Stir in the garlic and once the garlic becomes fragrant, stir in the tomato paste. Cook approximately one minute.
Add the wine to the pan to deglaze. Cook for about 2 minutes, scraping up the browned bits. Add the chicken broth, bay leaf, oregano, salt and pepper to taste, and bring to a boil. Add the chicken back in the pan. Cover, reduce heat and simmer for 15 minutes.
Meanwhile, mash about 1/3 of the can of beans with a fork or a potato masher--not into a paste, but just breaking up some of the beans (this will make the texture of the final product better). After the chicken has simmered 15 minutes, add the whole beans and the mashed beans into the pan. Cover, simmering an additional 15 minutes or until chicken is cooked through.
Add back in the bacon and the spinach. Cook just until spinach is wilted, about 2 minutes. Serve with some crusty bread to sop up the tomato-y goodness.