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Chicken and White Bean Stew
5 from 75 votes

Chicken and White Bean Stew

Chicken and White Bean Stew features seared chicken thighs cooked slowly with red potatoes, cannellini beans, and fresh herbs like thyme and rosemary, finished with kale for added color and texture. The stew balances hearty ingredients and aromatic flavorings, creating a satisfying dish perfect for a wholesome meal.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Course: Main Course, Soup

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

    Cup of Yum
  1. Preheat oven to 325 degrees F.
  2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. 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.
  4. 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.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. 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.
  7. 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.
  8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
  9. 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.