Categories: chicken, gaps, main dish

Ingredients

• 1 pound dried small white beans
• 2 T olive oil
• 4 cloves garlic, minced
• 1 small white onion, diced
• 2 lemons
• 2 pounds boneless skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 4 sprigs fresh thyme
• 2/3 cup finely chopped dill fronds

Directions

1. Soak beans overnight.

2. In a pot, heat the oil over medium heat. Add the garlic and onion and cook for 5 to 7 minutes, stirring frequently, until they are tender and the onion is nearly translucent. Add the drained beans and stir to coat the beans with the garlic, onion, and oil. Turn off the heat.

3. Peel one of the lemons in wide strips, taking care that you remove only the top yellow layer of peel. Add all of this shaved lemon peel to the beans and stir. Juice the lemon and add the juice to the beans.

4. Pat the chicken dry, and lightly salt and pepper it. Lay it on top of the beans in a slow cooker. Add boiling water until it covers the beans and comes up to just below the chicken. Lay the thyme sprigs on top. Cook on LOW for 8 hours or until beans are tender.

5. Remove the lid from the pot, and take out the chicken and put it to the side on a plate. Remove the thyme stalks. Zest and juice the second lemon, and stir the zest and juice, along with the chopped dill fronds, into the beans. Shred or chop the chicken and place it back on top of the beans.

6. Serve with pesto if you have some.

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