Lemony Greek Chicken And Beans Stew
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Servings
4
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Calories
591 kcal
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Course
Main Course
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Cuisine
Greek
Lemony Greek Chicken And Beans Stew
Description
Lemony Greek Chicken And Beans Stew combines bite-sized pieces of chicken thighs with canned white beans and fresh spinach in a well-seasoned broth flavored with garlic, rosemary, oregano, and chili flakes. The cooking method includes browning the chicken and aromatics in olive oil before simmering everything with chicken broth and fresh lemon juice. This creates a stew that is both hearty and bright, thanks to the balance of lemon and herbs. The white beans add creaminess and body, while the spinach provides freshness and color.
The result is a dish where tender chicken and soft beans meld with the fragrant herbs and zesty lemon. The spice from chili flakes adds subtle warmth without overpowering the lemony brightness. The stew is best served warm, with crusty bread to soak up the flavorful sauce and additional lemon wedges to adjust acidity to taste at the table.
Practical tips include substituting chicken breasts, ground chicken, or turkey meat if desired, and white beans can be swapped with chickpeas for variation. Nutritional information may vary depending on ingredient brands and specific substitutions. This recipe highlights gradual seasoning adjustments and layering flavors for a balanced and satisfying meal.
Ingredients
- 1 lb chicken thighs cut into bite-size pieces
- ¼ cup extra virgin olive oil
- 1 onion diced
- 8 garlic roughly chopped, cloves
- 1 tablespoon rosemary fresh leaves
- 1 tablespoon oregano dried
- 1 teaspoon chili flakes
- 1 lb White beans canned
- 3 cups chicken broth
- 2 lemon plural
- 8 oz spinach leaves
- ¼ cup dill chopped
- salt sea salt
- black pepper freshly ground
Instructions
- Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size. Try to cut them even in size. Dice the onion and roughly chop the garlic cloves.
- Place a large pot or Dutch oven over high heat. Add the olive oil, the onion, garlic and cook until they are softened and translucent, about 5 minutes.
- Decrease the heat to medium-high and add the chicken pieces, rosemary leaves, chili flakes, sea salt, and freshly ground pepper. Stir and cook until the chicken pieces brown all over, about 3 to 5 minutes. Add the beans, the chicken broth, and the juice of one lemon.Bring to a boil, lower the heat and simmer for about 20 minutes.
- Add the spinach and the chopped dill. Season with sea salt and pepper and add more lemon juice to taste. Serve the chicken stew in bowls with more lemon wedges around the table and crusty warm bread to dip in the sauce.
Notes
- The nutritional values provided are estimates and may vary depending on product brands used.
- You can substitute chicken thighs with chicken breasts, ground chicken, or turkey if preferred.
- If white beans are not available, canned chickpeas can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 115mg | 38% |
| Sodium | 807mg | 34% |
| Potassium | 1406mg | 30% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 5832IU | 117% |
| Vitamin C | 51mg | 57% |
| Calcium | 235mg | 24% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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