A warm, rustic dish - and the key here is to use real farmhouse chicken. That’s what makes it especially tender and flavorful.
- 1 free-range chicken
- 1.5 cups dried beans
- 1 large parsnip root
- 2 large onions
- sea salt
- olive oil
- bay leaf
If you don’t have time to soak the beans overnight, cover them with boiling water and let sit for 15 minutes. Meanwhile, cut up the chicken, remove the skin (you can leave it on, but the dish will be fattier), and divide into pieces - wings, legs, thighs, fillet. In a large pot, sear the chicken pieces in olive oil until lightly golden. Add the beans, pour over more boiling water just to cover, and let simmer on low heat.
Peel the parsnip and onions. Slice the parsnip into 2 cm strips and finely chop the onions. In a skillet, sauté the parsnip in olive oil for about 8–10 minutes, stirring constantly, until lightly browned. Add the onions, cook until softened, and then transfer both to the pot with the chicken and beans. Add 2 bay leaves, stir gently, and simmer for about 1 hour, checking the beans for doneness. Add a little more water if needed, but not too much - you want a juicy sauce, not a broth. Season with salt at the end. Delicious and hearty.
If you don’t have time to soak the beans overnight, cover them with boiling water and let sit for 15 minutes. Meanwhile, cut up the chicken, remove the skin (you can leave it on, but the dish will be fattier), and divide into pieces - wings, legs, thighs, fillet. In a large pot, sear the chicken pieces in olive oil until lightly golden. Add the beans, pour over more boiling water just to cover, and let simmer on low heat.
Peel the parsnip and onions. Slice the parsnip into 2 cm strips and finely chop the onions. In a skillet, sauté the parsnip in olive oil for about 8–10 minutes, stirring constantly, until lightly browned. Add the onions, cook until softened, and then transfer both to the pot with the chicken and beans. Add 2 bay leaves, stir gently, and simmer for about 1 hour, checking the beans for doneness. Add a little more water if needed, but not too much - you want a juicy sauce, not a broth. Season with salt at the end. Delicious and hearty.
