Walked out of the house this morning at 5:30, headed to my commuter train, and I actually shivered. It was breezy and cold. Did I mention just how much I love this time of year? Well, I do. So, while on the train, I normally go over my to-do list, which of course includes dinner for the family, and considering the cold, although it will hit up to the 70’s mid-day, I know by dinner time it will dip down–just in time for a bowl of soup and toasted second day old Italian bread. This recipe is the perfect combination of ingredients and so easy to make and can be made with a crockpot as suggested.
INGREDIENTS
- 2 tablespoons salted butter
- 1 pound chicken breasts or thighs (use bone-in for additional flavor)
- 2 shallots, thinly sliced
- 4-6 cloves garlic, minced or grated
- 4 ribs celery, chopped
- 3 sprigs fresh thyme + 2 tablespoons thyme leaves
- 2 sprigs fresh rosemary
- 6 cups low sodium chicken broth
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup grated parmesan, plus 1 parmesan rind
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 can (14 ounce) white beans, drained
- 1 bunch Tuscan kale, roughly chopped
- juice of 1 lemon
- 1 pound short cut pasta
- 1 delicata squash, halved, seeded and cut into 1/4 inch half circles
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh sage {more}
After dinner one of these French films is in order – from Netflix
rawsilkandsaffron.com 
Reblogged this on Crackling Pork Rinds.