Stovetop Chicken and Beans

This instant pot recipe doesn't hardly use the capabilities of the instant pot for anything, so this is a stovetop version adapted from one of the comments.

Put two slices of bacon in cold cast iron pan, turn heat to low and wait 20 minutes. Flip them over for a few minutes, take out of pan and drain on paper towel.

Pat chicken thighs dry, salt and pepper both sides, turn heat up to medium. Brown in batches in the bacon drippings (add olive oil if required).

Set browned chick aside and add two chopped stalks of celery, five smashed cloves of garlic, chopped onion, and a couple of rosemary stems and saute for a few minutes. Crumble bacon back into pan.

Add some white wine and deglaze the pan, drain and rinse two cans of beans, add them to the pan. Stir everything up, add the chicken back in, put on lid and wait twenty minutes.