Active Time
30 MIN
Total Time
5 HR 30 MIN
Yield
Serves : 4 to 6 
© Ian Knauer

How to Make It

Step 1    

In a large bowl, soak the beans overnight with water to cover by 3 inches.

Step 2    

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a 5-to 6-quart crock pot, heat the oil over high heat until hot. Sear the chicken, turning, until browned, 6 to 8 minutes total.

Step 3    

Stir the leeks and carrots into the crock pot, and cook, stirring occasionally, until the leeks are softened, about 4 minutes. Stir in the stock, water, bay leaves, reserved beans, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer the stew on low, covered, until the meat and beans are very tender, about 5 hours. Season with salt and pepper to taste and serve, sprinkled with the parsley.

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