Chicken and White Bean Stew

Ingredients

• 40g unsalted butter
• 1 yellow onion, finely chopped
• 5 garlic cloves, smashed and peeled
• 1 rosemary or 2 sage sprigs
• Salt and black pepper
• 960ml chicken broth
• 2 (425g) cans white beans, such as cannellini, drained
• 450g boneless, skinless chicken breasts
• 1 bunch kale, escarole or another dark leafy green, stems removed and leaves coarsely chopped

Instructions

1. In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic and herb sprig and season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes. Remove the herb sprig.
2. Add the chicken, broth and white beans. Bring to a simmer over medium, then reduce the heat to low, cover and simmer until the chicken reaches 74 °C at its thickest point, 10 to 14 minutes.
3. Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.
4. Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper.