Chicken and White Bean Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course, Soup
Chicken and White Bean Stew
Description
This stew begins with chicken thighs seasoned and browned to develop a crisp skin and rich flavor. Shallots, celery, and garlic provide a savory base, thickened slightly with flour before adding white wine and chicken stock. Red potatoes and cannellini beans enrich the stew, absorbing the herby broth made vibrant by fresh thyme and rosemary sprigs.
The dish simmers in the oven until the chicken is fully cooked and potatoes softened, allowing flavors to meld. Adding torn kale near the end brings a tender, leafy contrast and bright green color. The combination delivers a stew with tender chicken and creamy beans in a gently thickened, fragrant broth.
Serve this stew warm as a comforting one-pot meal. It pairs well with crusty bread or a light salad to balance its richness, making it apt for cooler days or when seeking a filling home-cooked dinner.
The recipe notes suggest substituting chicken stock for white wine if avoiding alcohol, providing flexibility. Adjust seasoning throughout and ensure the chicken reaches a safe cooking temperature for best results.
Ingredients
- 6 chicken thigh bone-in, skin-on
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 3 shallot diced, large
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- 1 ½ cups chicken stock
- 1 pound red potatoes halved, baby
- 2 (15-ounce) cans cannellini beans drained and rinsed
- 2 prigs thyme fresh
- 2 prigs rosemary fresh
- ½ bunch kale stems removed and leaves torn into bite-sized pieces
Instructions
- Preheat oven to 325 degrees F.
- Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, cannellini beans, thyme and rosemary. Return chicken to the skillet.
- Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
- Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately.
Notes
- Substitute chicken stock for white wine to make a non-alcoholic version.
- Make sure chicken reaches an internal temperature of 175°F to ensure doneness.
- Use fresh herbs for the best aromatic flavor in this stew.
User Reviews
Overall Rating
5
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