Chicken & Beans
2-4 bone in, skin-on chicken legs (depending on size), seasoned with salt and pepper
1 teaspoon butter
1 teaspoon coconut butter
1 celery stalk, chopped into pieces
1-2 carrots, chopped
1 garlic clove, minced
1 ½ teaspoons ground cumin
½ teaspoon dried oregano
1/4 teaspoon tarragon
1/8 teaspoon dried crushed red pepper
½-whole Jalepeno (depending on size and taste), diced
1 can cannellini beans, pureed (or 1 ½ cups cooked)
1 can black beans (or 1 ½ cups cooked)
¾ cup chicken broth
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Remove chicken from pot and set aside. Pour off all but 1 tablespoon fat from pot; add carrots, celery, peppers and seasonings and sauté 2-3 minutes, add garlic and sauté another minute.
- Stir in broth and pureed cannellini beans, stir to incorporate then add black beans, green chilies and chicken. Bring to a boil, reduce heat to low. Cover and simmer for 30 minutes. Let stand, covered, for 10 minutes. Remove chicken from bones and cut to bite-sized pieces. Add back to dish and serve.
- Serve in bowls with Herbed Cheese Biscuits for dipping.