"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and White Bean Stew with Tomatoes and Kale Recipe

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This recipe for Chicken and White Bean Stew with Tomatoes and Kale, by , is from Emi, Mia, and Joy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jasmine Yumori

Category:
Category:

Ingredients:  
Ingredients:  
1 cup low-sodium chicken broth
1 (28-ounce) can crushed tomatoes with basil
2 slices chopped, uncooked bacon
1 1/2 pounds boneless, skinless chicken thighs
1 bunch (8 ounces) torn kale

Directions:
Directions:
Place 1 cup low-sodium chicken broth with 1 (28-ounce) can crushed tomatoes with basil in an Instant Pot. Add 2 slices chopped, uncooked bacon and 1 1/2 pounds boneless, skinless chicken thighs, making sure the chicken is in an even layer and the bacon is submerged in liquid. Layer 1 bunch (8 ounces) torn kale on top of the chicken. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. Quick release the pressure, then turn the pressure cooker off. Stir in 1 (15-ounce) can drained white beans. Serve with cooked macaroni pasta.

 

 

 

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