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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Very tasty!! The whole family was more than thrilled! This will be regular now!
So good,delicious,we loved it
Do I cover before putting in oven???
I was wondering the same thing. I ultimately did not and turned out great!
I don’t think you do because it doesn’t say too!!!
My family loves this recipe! Tasty, filling, and love sneaking in cruciferous greens into my kids. To give this an Azorean vibe we added some sliced smoked sausage. Kudos!
This dish was completely amazing-you nailed this one! I used dry cannellini beans that I cooked in my Instantpot and Herbs de Provence instead of fresh-since these are what I had. I completely loved the fabulous layers of flavors. Best dish I’ve tried in a long time.
It’s Amazing
I am new to your site, I love everything I have cooked. Please keep up the great recipes. thank you PS you have a lovely family
So good. Made it exactly as the recipe was written. Easy & amazingly good. Fresh herbs, shallots & of course the Kale with beans & chicken winning combo.
This looks so yummy… What you do different to use chicken breast. your family really only likes the chicken breast… looking forward to you answer… Thank you
Haven’t made Yet. Looks fabulous…wondering how to turn ending into crockpot. Maybe do the searing and proceed from there? Use dried herbs if slow cooking?
Great stew but I omitted the kale, not my fav. and used Great Northern beans from Michigan.
Good job
very quick, substituted with sweet potatoes diced up, great dish