Chicken and White Bean Stew
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Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.
Chicken and potatoes in a hearty white bean stew? Yes, please!
Not to mention those sneaked in greens.
This is so incredibly perfect for those cold, winter nights, or any time you need something cozy and comforting.
This bad boy will seriously warm you up in no time.
Tools For This Recipe
Dutch oven
Chicken and White Bean Stew: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Spinach, cabbage, swiss chard and collard greens are all great subs.
Chicken and White Bean Stew
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 3 large shallots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ cup dry white wine*
- 1 ½ cups chicken stock
- 1 pound baby red potatoes, halved
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 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.
Video
Notes
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This is a keeper. Left out the potatoes just cause of current diet and out a few extra beans instead. but the rest as is. We licked the pot clean.
I thought it was good. My husband, 6 year old and 2 year old did not approve.
I love this recipe, will save it! I used skinless, boneless chicken thighs, did not use the kale and it came out delicious.
Perfect recipe: it totally changed my mind about chicken thighs! Making it again for company tomorrow.
We love hearing that! We absolutely love chicken thighs. Thanks for sharing, Cheryl!
Delicious, soul satisfying, and easy to the table. The aromas while baking were heavenly. I’d likely omit the potatoes next time to reduce carbs, but add some diced carrot. No other sides are necessary for this one vessel meal.
Made this to great reviews. Would really like the nutrition breakdown, it’s important.
This just became one of our favorites; warm, comfort food! We felt that a little squeeze of lemon would brightened it up and it did! I would recommend you try it.
Next time we have friends over for a dinner party, this is definitely going to be on the table!
Thank you!
Yummy, a little stodgy, but yum. Can it be frozen?
This was very good. Very comforting. Be sure to have crusty bread to dip in the yummy broth.
In the oven as I am typing this. OMG the aroma eminnating from my kitchen. Can’t wait until it is done! Will add spinach at the end as I don’t have kale and not really a big fan. Any recipe that involves shallots, garlic and white wine is ok by me! I had everything on hand to make this and am making a half batch just to test it out. From what my nose is telling me right now….it’s gonna be a keeper.
1. do you cover when putting in the oven?
2. regarding the sprigs of rosemary and thyme do you leave it on steam or remove the herbs?
Excellent! Followed directions as posted.
Simply amazing! I was in need of a little comfort and this dish was perfect.
Could this be done w/ boneless skinless thighs?
I am just saying AMEN to all the other reviews. This dish is restaurant worthy. It is visually beautiful and comfort food to the max. Followed everything, except we didn’t have kale, I added some spinach leaves at the end for color. I also added one sliced carrot with the potatoes while cooking. The gravy is in this soup is so delicious. You must serve with bread to sop up all the goodness. Thank you!!
This was incredibly delicious. This feeds 3 hungry people easily. My mother and I ate from this 2 nights and I gave my bf the rest and had two meals from this. I saved this recipe for when we have more cold weather. Excellent!!
Excellent recipe! We are trying to eat more prebiotic and probiotic foods to help my husbands gut issues. My husband said this is restaurant worthy. Thank you so much for this recipe.
Really delicious recipe. I love it yummy!!! It’s really awesome
Sooo good I wanted something cozy and delicious and this delivered ! Thank you
I’ve made this a couple of times…it’s amazing! And also easy to make.