Chicken and White Bean Stew
Cozy, hearty, and brimming with nourishing flavors, this Chicken and White Bean Stew is the ultimate comfort food for cool evenings. Tender, browned chicken thighs are simmered alongside creamy white beans, vibrant vegetables, and aromatic herbs in a savory chicken broth, creating a dish that's as wholesome as it is flavorful. A hint of fresh lemon juice and a sprinkle of parsley brighten the stew, while diced tomatoes add a subtle tang. Perfect for a fuss-free weeknight dinner or a satisfying meal prep option, this one-pot recipe is ready in just an hour and pairs beautifully with crusty bread for dipping. With its rich, homey taste and simple preparation, this stew will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 4 large garlic cloves, minced
- 4 cups chicken broth
- 2 15-ounce cans canned white beans (such as cannellini or great northern beans), drained and rinsed
- 1 14.5-ounce can diced tomatoes, with juices
- 1 whole bay leaf
- 3 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- crusty bread or rolls (optional, for serving)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add them to the pot and cook for 4-5 minutes on each side, or until browned. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften slightly.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the chicken broth and add the drained white beans, diced tomatoes with their juices, the bay leaf, and thyme sprigs. Stir to combine.
Return the browned chicken thighs to the pot, making sure they are submerged in the liquid. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer gently for 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Discard any large pieces of fat or gristle.
Return the shredded chicken to the pot, stir well, and simmer uncovered for 5 more minutes to let the flavors meld together. Discard the bay leaf and thyme sprigs.
Stir in the chopped parsley and lemon juice. Taste the stew and adjust the salt and pepper if needed.
Serve the chicken and white bean stew hot with crusty bread or rolls on the side, if desired.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5789 mg | 252% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 30.6 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 430 mg | 33% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4419 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
