Recipe for guys: Chicken Thigh and White Bean Stew

Chicken Thigh and White Bean Stew

(Not Exactly a Cassoulet)

Serves 4 or 2 with leftovers for tomorrow's lunch

½ pound slab pancetta or bacon, cut into ½-inch cubes

About 2 teaspoons olive oil

8 chicken thighs with skin and bone

1 medium onion, sliced

2 carrots, peeled and sliced (about ½-inch thick)

2 stalks celery, sliced (about ½-inch thick)

2 leeks, white and light green parts only, sliced and then rinsed thoroughly

2 cups chicken stock or canned broth, warmed

½ teaspoon crushed red pepper flakes

1 teaspoon dried thyme

1 teaspoon dried sage

1 tablespoon dry mustard

1 bunch collard greens, tough stems removed and leaves cut into 1-inch strips

Salt and pepper to taste

1 can (about 14 ½ ounces) white beans, drained

A few shavings of Parmesan cheese for garnish

1. Preheat oven to 350 degrees. In a large Dutch oven (preferably enameled) or saucepan over medium heat, sauté pancetta or bacon in a little olive oil until lightly browned. Remove with a slotted spoon, leaving the drippings behind.

2. In two batches, sauté the chicken thighs, skin-side down, until well-browned, about 6 to 7 minutes. Be careful not to crowd the pan. Turn and sauté another 4 minutes. Using tongs or a slotted spoon, transfer chicken to a plate.

3. Using a few paper towels wadded up, blot up excess fat from pot, leaving in about 1 to 2 tablespoons. Sauté onions, carrots, celery and leeks until onion is soft and translucent. Add chicken broth in a slow stream so as not to cool down the pot too much. Scrape up any browned bits from bottom of pan and stir to incorporate into the liquid. Add red pepper flakes, dried herbs and dry mustard; stir in. Add collard greens and stir to coat. Season to taste with salt and pepper.

4. Stir in beans. Lay chicken, skin-side up, on top of beans and greens, making sure the browned skin is not submerged. Pour any accumulated juices from plate holding chicken over all, then cover and slip into oven for 45 minutes.

5. Uncover pot and using a vegetable peeler, shave Parmesan cheese over chicken. Return to oven, uncovered, and bake about 15 minutes to let the cheese brown on the chicken.

Times Kitchen Note: In step 2, after the chicken has been browned and removed from the pan, the skin can be removed. The browning will add flavor to the dish. Because the pot is covered during baking, the chicken will still be very moist without the additional fat from the skin.

From "Gentlemen, Start your Ovens: Killer Recipes for Guys" by Tucker Shaw