White Bean and Sage Soup with Braised Chicken

Preheat the oven to 350 F.

Heat one tablespoon of oil on high heat in a Dutch oven. Add the onion and carrots and cook for about 10 minutes, or until the vegetables are soft. Then add the garlic and sage and cook for an additional 2 minutes. Season with salt and pepper then turn to a simmer.

Heat a skillet over high heat with the other tablespoon of olive oil. Brown the chicken drumsticks on the outside, which will take about 10 minutes, making sure to turn them so they brown on all sides.

Drain and then add the beans to the vegetables and stir to combine. Place the drumsticks flat over the beans and add the water over the top. Nestle the drumsticks into the beans so they are almost covered. Put the lid on the Dutch oven, put it into the oven and bake for 40 minutes or until the drumsticks are cooked through.

Remove the drumsticks and place them on a plate. Use an immersion blender to puree the soup. Serve beans with a dash of lemon juice and some of the chicken. Enjoy!