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Chicken and White Bean Stew Recipe

★★★★★

4.5 from 133 reviews
  • Author: Aiden
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

This Chicken and White Bean Stew is a hearty and flavorful dish featuring succulent seared chicken thighs simmered with tender baby red potatoes, creamy cannellini beans, and fresh herbs. Finished with kale for a touch of earthiness, this comforting stew is perfect for a nourishing family meal and is slowly baked to meld the rich flavors beautifully.

Ingredients

Scale

Chicken

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter

Vegetables and Aromatics

  • 3 large shallots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 pound baby red potatoes, halved
  • 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

Liquids and Seasonings

  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat Oven: Set your oven to 325 degrees Fahrenheit to prepare for slow baking the stew.
  2. Season Chicken: Sprinkle the chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper to enhance their flavor.
  3. Sear Chicken: Melt the butter in a Dutch oven over medium heat. Working in batches, place chicken thighs skin-side down and sear until golden brown on both sides, approximately 2–3 minutes per side. Remove chicken and set aside.
  4. Sauté Vegetables: In the same Dutch oven, add diced shallots and celery. Cook while stirring occasionally until tender, about 5–7 minutes. Season with salt and pepper to taste. Add minced garlic and cook for another minute until fragrant.
  5. Add Flour: Whisk in the flour and cook until it is lightly browned, about 1 minute, to create a roux that will thicken the stew.
  6. Deglaze and Combine Ingredients: Stir in the white wine, scraping the bottom of the pot to dissolve browned bits. Follow by adding chicken stock, halved potatoes, cannellini beans, fresh thyme, and rosemary. Return the seared chicken thighs to the pot, nestling them among the ingredients.
  7. Bake Stew: Transfer the Dutch oven to the preheated oven. Bake for 40–45 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 175 degrees Fahrenheit, ensuring it is fully cooked.
  8. Add Kale: Remove the pot from the oven and stir in the torn kale leaves. Allow them to wilt in the hot stew for about 2 minutes. Season with additional salt and pepper to taste.
  9. Serve: Ladle the stew into bowls and serve immediately while hot and flavorful.

Notes

  • Bone-in chicken thighs add more flavor and stay juicy during slow baking.
  • Use a Dutch oven or an oven-safe heavy pot to ensure even cooking and prevent sticking.
  • If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.
  • Dry white wine can be substituted with additional chicken stock or a splash of white grape juice if preferred.
  • Adjust seasoning at the end for best flavor balance.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Stew
  • Method: Baking
  • Cuisine: American

Keywords: chicken stew, white bean stew, chicken thighs recipe, Dutch oven stew, hearty chicken casserole, winter comfort food

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Find it online: https://tastyplatesspot.com/chicken-and-white-bean-stew-recipe/