Chicken and White Bean Stew

Contents

Chicken and White Bean Stew
TOOLS FOR THIS RECIPE
CHICKEN AND WHITE BEAN STEW: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

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

Can I use bone-in, skin-on chicken breasts?

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.

Do I have to use white wine?

Additional chicken stock can be used for white wine as a non-alcoholic substitute.

Can I use dried herbs instead?

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.

What can I substitute for the kale?

Spinach, cabbage, swiss chard and collard greens are all great subs.

Recipe

Yield: 4 servings
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour

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

1. Preheat oven to 325 degrees F.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. 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.
4. 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.
5. Whisk in flour until lightly browned, about 1 minute.
6. 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.
7. 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.
8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
9. Serve immediately.