Chicken and Buffalo Bean Chili

Ingredients:

Sour Cream Ranch

3 cups sour cream

1/4 cup parsley leaves(minced)

1/4 cup dill (minced)

1/4 cup scallion (sliced)

1/4 cup chives (sliced)

1 teaspoon garlic powder

1 tablespoon onion powder

to taste kosher salt

Procedure:

1. Place all of the ingredients in a bowl and whisk together until fully incoporated

2. Adjust seasoning and place off to the side in the mean time.

Chicken and Buffalo Bean Chili

4 chicken thighs (bone-in,skin on)

2 cans Buckin’ Buffalo Beans (Serious Bean Co.)

3 celery ribs (diced)

1 yellow onion (diced)

few sprigs of parsley

few sprigs of thyme

2 bay leaves

2 cups chicken stock

1/2 cup canola oil

to taste ground black pepper

to taste kosher salt

Procedure:

1. Season chicken thighs on both sides generously with salt and ground black pepper.

2. In a sauce pan add canola oil and bring up to high heat. Place chicken thighs into pan skin side down and sear until golden brown and delicious. Flip over and repeat the process on the skinless side.

3. Remove chicken thighs from the pan and keep in the pan to the side for the time being.Drop the heat to medium-low and in the same pan place the onions and celery to the pan. Season with salt and ground black pepper. Sweat vegetables until tender. Continuously scrape the bottom of the pan to incoporate the fond(thats where all the tasty chicken flavor is!)

4. Add parsley sprigs, thyme sprigs, bay leaves, and chicken stock. Place chicken thighs back into the pan and cover with a lid. Simmer on low heat for 30-45 minutes until chicken is almost falling off the bone.

5. Add buckin’ buffalo beans. Stir beans into the stew and cover once again. Simmer on low for an additional 30-45 minutes until the chicken is falling off the bone and everything has thickened to chili consistency.

6. You are ready to roll. Bowl it up! and garnish with your favorite bleu cheese crumbles and celery leaves.

7. Enjoy!