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Easy Chicken Stew with Fall Vegetables

Thick, creamy, hearty and delicious, this chicken stew is made with chicken breasts, acorn squash, escarole lettuce and canned white beans.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 568 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1½ pounds bone in, skin on chicken breasts
  • 2 teaspoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 medium yellow onion sliced
  • 2 medium carrots peeled and cut into bite sized chunks
  • 2 medium celery stalks
  • 2 cups acorn squash peeled and cut into bite sized chunks
  • 1 bay leaf
  • 1 cup dry white wine
  • 3 cups chicken stock from rotisserie chicken or low-sodium broth, divided
  • 4 cups escarole lettuce roughly chopped
  • 15 ounces canned great northern or cannellini beans with their liquid
  • 1 tablespoon cornstarch

Instructions

    Cup of Yum
  1. In a 7-8 quart dutch oven, heat the olive oil over medium high heat. Dry the chicken with paper towels and sprinkle with the salt and pepper. When the dutch oven is hot, place the chicken breasts in skin-side down and cook for 5 minutes or until the skin is browned and the chicken releases from the pan.
  2. Flip the chicken and cook an additional 5 minutes, then remove the chicken to a separate plate or shallow bowl. Add the onions, carrots and celery to the dutch oven and cook, stirring occasionally for about 5 minutes, or until the vegetables soften slightly.
  3. Add the diced squash and bay leaf to the pot, and saute, stirring occasionally for an additional 5 minutes. Stir in the white wine and simmer for about 5 minutes, then add in 2 cups of the chicken broth. Add the chicken and any accumulated juices back to the pot. 
  4. Bring the stew to a boil. Reduce heat to a simmer, cover and cook for 10-15 minutes or until the chicken is cooked through.
  5. Transfer chicken back to the plate to cool for a few minutes until you can handle it.
  6. Remove the skin and bones from the chicken and shred the chicken meat with your hands, or use a knife to cut it into small chunks. Transfer the chicken back to the pot.
  7. Add the white beans (in their liquid) and escarole to the pot. Stir to combine and heat to a rapid simmer.
  8. Add the cornstarch to the remaining cup of chicken broth and whisk until well combined. Pour the cornstarch mixture into the dutch oven and stir to combine. Bring the stew to a light boil, stirring constantly for one minute. Turn off the heat and cover the dutch oven tightly with a lid. Let the stew rest for 10 minutes, then serve. (The resting time gives the escarole time to wilt and become tender without over cooking it.)

Nutrition Information

Calories 568kcal (28%) Carbohydrates 24g (8%) Protein 38g (76%) Fat 30g (46%) Saturated Fat 8g (40%) Cholesterol 132mg (44%) Sodium 576mg (24%) Potassium 1142mg (33%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 6765IU (135%) Vitamin C 18.5mg (21%) Calcium 103mg (10%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 568

% Daily Value*

Calories 568kcal 28%
Carbohydrates 24g 8%
Protein 38g 76%
Fat 30g 46%
Saturated Fat 8g 40%
Cholesterol 132mg 44%
Sodium 576mg 24%
Potassium 1142mg 24%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 6765IU 135%
Vitamin C 18.5mg 21%
Calcium 103mg 10%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.