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In a large pot or Dutch oven, saute the onions, celery and carrots over medium heat in the olive oil until onions are soft. Add the chicken and garlic, and cook until chicken is no longer pink. Reduce heat to low, or put into a crock pot on low setting. Add beans with liquid, broth, half and half, and spices. Simmer at least an hour, or up to six hours. Adjust seasonings and serve with chunks of Italian or French bread to soak up the broth.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Definitive Sichuan cookbook — 200+ recipes with cultural context