Chicken Stew with Cannellini Beans and Dried Cherries

Name: Chicken Stew with Cannellini Beans and Dried Cherries
Yield: 4 Servings
Ingredients: 6 tablespoons olive oil, divided; Shredded rotisserie chicken leg and thigh meat, skin reserved; 1 medium red onion, chopped; 2 teaspoons ancho chili powder; 1 teaspoon sambal oelek; 2 tablespoons fish sauce; Kosher salt, freshly ground pepper; 2 15-ounce cans cannellini beans, rinsed, drained; ½ cup dried sour cherries; ½ cup parsley leaves with tender stems, divided; 4 slices whole wheat bread, crusts removed, torn into small pieces

By Rick MartinezPhotographer Alex Lau

October 31, 2016

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Alex Lau

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.

Recipe notes

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