CHICKEN THIGHS FOR THE SOUP KITCHEN ENJOY DAN

CHICKEN THIGHS WITH NAVY BEANS AND SWISS CHARD

                                                                                       By CHEF DAN:

Servers 30-40

 

INGREDIENTS:

 

30 skinless, boneless chicken thighs cut into 1-inch dice

4 cups dried navy beans

22 cups chicken stock

2 bunches Swiss chard

1 package sliced mushrooms

6 heads garlic, minced

3 tablespoon olive oil

6 celery stocks, diced

5 onions, diced

 

MARINATE FOR CHICKEN THIGHS:

1 thumb size fresh ginger, minced

1/4-cup EACH, mirin, oyster sauce, soy sauce, and rice vinegar

2 tablespoon sesame oil

 

DIRECTIONS:

1.     Soak beans overnight.

2.     Drain and put in stock pot with stock to cover and simmer for 2 hours.

3.     Mix marinate together and add chicken and let rest 20-30 minutes.

4.     In a frying pan, heat the oil until simmering over medium-high heat.

5.     Cook chicken thighs until lightly browned all over about 8 minutes.

6.     With slotted spoon remove thighs to a plate to cool.

7.     In the same pan add marinate, onions, mushrooms, celery, carrots and cook 5-6 minutes, add garlic and cook 1 minute.

8.     Add onion mixture to cooked beans.

9.     Strip off the meat from the thighs and add to the beans.

10.                        Add more chicken stock and bring to a boil, and then simmer for 1-2 hours.

11.                        Add Swiss chard the last 20 minutes.

                        ENJOY DAN:                                            HALLELUJAH!!