This hearty Chicken and White Bean Stew is a comforting, nutrient-packed dish that stands out for its perfect balance of flavors and wholesome ingredients.
Featuring tender, bone-in chicken thighs, fiber-rich cannellini beans, and nutrient-dense kale, this stew is a fantastic source of protein and plant-based fiber.
Hearty Chicken and White Bean Stew
Equipment
- 1 Dutch oven (5–6 quarts)
- 1 Chef’s Knife
- 1 Wooden Spoon
- 1 Meat thermometer
Ingredients
- 6 bone-in skin-on chicken thighs
- Kosher salt to taste
- 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
Instructions
- Prepare Your Oven and Chicken: Begin by preheating your oven to 325°F (163°C). This moderate temperature is perfect for gently cooking the chicken and allowing the flavors to meld beautifully. Meanwhile, take your bone-in, skin-on chicken thighs and pat them dry with paper towels to remove excess moisture. This step ensures a crispy, golden skin when searing. Season both sides generously with kosher salt and freshly ground black pepper to enhance the natural flavors.
- Sear the Chicken Thighs for Flavor and Texture: Place a large Dutch oven over medium heat and add the unsalted butter. Allow it to melt completely and start to foam gently—this is your cooking fat ready for searing. Carefully add the chicken thighs skin-side down, making sure they are spaced out to avoid steaming. Sear the chicken for about 2 to 3 minutes per side until the skin turns a deep, appetizing golden brown. This step locks in juices and adds a rich, savory depth to the stew. Once browned, transfer the chicken to a plate and set aside.
- Sauté Aromatics to Build Flavor: Using the same Dutch oven (no need to clean), add the diced shallots and celery to the rendered butter and chicken drippings. Cook them over medium heat, stirring occasionally, until they become soft and translucent, approximately 5 to 7 minutes. This slow sauté releases their natural sweetness and forms the flavor base for the stew. Add the minced garlic and stir continuously for about 1 minute until fragrant, being careful not to burn the garlic as it will turn bitter.
- Create a Thickened Base with Flour: Sprinkle the all-purpose flour evenly over the softened aromatics. Using a wooden spoon, stir continuously for about 1 minute to cook the raw flour taste out and lightly brown the mixture. This step acts as a roux, which will help thicken the stew and give it a silky texture.
- Deglaze the Pot with White Wine: Slowly pour in the dry white wine while stirring to scrape up all the flavorful browned bits stuck to the bottom of the pot. These bits, known as fond, are packed with umami and will intensify the stew’s overall flavor. Continue stirring for 2 minutes to allow the wine to reduce slightly and concentrate its taste.
- Add Stock and Key Ingredients: Next, pour in the chicken stock, stirring to combine everything into a harmonious liquid base. Add the halved baby red potatoes and drained cannellini beans, distributing them evenly. Tuck in the fresh thyme and rosemary sprigs; their aromatic oils will infuse the stew throughout the slow cooking process. Carefully nestle the seared chicken thighs back into the pot, skin-side up, ensuring they are partially submerged in the flavorful liquid.
- Bake Low and Slow for Tenderness: Transfer the Dutch oven to the preheated oven and cover it with a lid. Bake the stew for about 40 to 45 minutes, or until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of 175°F (79°C). This slow braising allows the meat to become incredibly tender while the flavors fully develop.
- Incorporate Fresh Kale for Vibrancy: Remove the Dutch oven from the oven and uncover it. Stir in the torn kale leaves, folding them gently into the hot stew. Let the residual heat wilt the kale for about 2 minutes, which adds a fresh, vibrant green color and a nutritious boost. Season the stew with additional salt and pepper to taste, adjusting as needed to balance the flavors.
- Serve and Enjoy Immediately: Ladle the hearty stew into warm bowls, ensuring each serving has a good portion of chicken, potatoes, beans, and kale. This dish pairs wonderfully with a crisp green salad and crusty bread to soak up the savory broth. Serve immediately for the best texture and flavor experience.
Notes
- For best flavor, use bone-in, skin-on chicken thighs as they stay juicy and add rich taste.
- Drying chicken skin before searing ensures crispiness and better browning.
- White wine is optional but adds depth; substitute with extra chicken stock if preferred.
- Cannellini beans are pre-cooked; just rinse and drain before adding.
- Be gentle when stirring kale into the stew to preserve its texture and vibrant color.
- Adjust seasoning at the end to balance salt and pepper perfectly.
- Use a Dutch oven or heavy pot for even heat distribution and ideal slow cooking.
The slow baking process allows the flavors to meld beautifully, creating a cozy, satisfying meal that nourishes both body and soul.
Low in saturated fat and rich in vitamins and minerals, this stew supports a healthy diet without compromising on taste.
Its one-pot preparation makes it ideal for busy weeknights or meal prep, offering convenience without sacrificing freshness.
Whether served with crusty bread or a light salad, this dish brings warmth and wholesomeness to the table, making it a perfect addition to your everyday cooking repertoire.
Must-Have Tools for Perfect Results
Dutch Oven
This versatile heavy-duty pot excels in slow-cooking and braising, ensuring even heat distribution for perfectly tender chicken and infused flavors throughout the stew. It’s a kitchen staple that doubles as a soup pot and baking dish.
Chef’s Knife
A sharp, reliable chef’s knife is essential for efficiently dicing shallots, celery, and garlic. Its precision improves prep speed and safety, making it indispensable for every home cook.
Wooden Spoon
Ideal for stirring and scraping the bottom of the pot, a wooden spoon won’t scratch your cookware and provides excellent control when incorporating ingredients like flour and wine for a smooth stew base.
Meat Thermometer
Ensuring chicken reaches the safe internal temperature of 175°F is crucial for perfect texture and food safety. A quick-read meat thermometer takes the guesswork out of cooking poultry.
Chef’s Secrets: Unlocking Deep Flavor Layers
The magic behind this stew lies in building layers of flavor step-by-step.
Searing the chicken thighs not only locks in moisture but creates a caramelized crust full of umami.
Taking time to sauté aromatics like shallots, celery, and garlic until softened releases natural sweetness and complexity.
Adding flour to make a roux ensures the stew thickens naturally without heaviness.
Deglazing with dry white wine lifts the fond—those browned bits at the bottom of the pot—infusing the dish with bright, acidic notes that balance the richness of the chicken and beans.
Slow baking lets all these elements marry perfectly while tenderizing the meat and melding the beans and potatoes into a creamy texture.
Finally, the kale adds fresh earthiness and nutrients, stirred in last to keep its vibrant color and slight bite.
Serving Suggestions: Elevate Your Stew Experience
This stew shines served hot and hearty alongside a crisp green salad dressed with lemon vinaigrette to cut through its richness.
Crusty artisan bread or warm baguette slices are perfect for soaking up the flavorful broth.
For a lighter pairing, steamed green beans or roasted Brussels sprouts add texture contrast.
To make it a complete meal, consider a simple dessert like poached pears or a fruit sorbet to refresh the palate.
When entertaining, present the stew in rustic bowls with fresh thyme sprigs as garnish for an inviting, homey feel.
It’s an ideal meal for chilly evenings, casual dinners, or meal-prep lunches that reheat beautifully.
Storage Tips: Keeping Stew Fresh Longer
This stew stores exceptionally well and often tastes better the next day as flavors deepen.
Allow the stew to cool completely before transferring it to airtight containers.
Refrigerate for up to 3-4 days. When reheating, warm gently on the stovetop over medium-low heat to prevent overcooking the chicken or wilting the kale too much.
For longer storage, freeze the stew in portioned freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating. Avoid freezing with fresh kale; if freezing, omit kale and add fresh leaves when reheating to maintain texture and color.
Always check for seasoning after reheating, as flavors may mellow and need a fresh pinch of salt or pepper.
Frequently Asked Questions
Q1: Can I use boneless chicken instead?
Yes, boneless chicken thighs or breasts can be used, but they cook faster and may dry out. Adjust baking time accordingly and watch closely to maintain tenderness.
Q2: What if I don’t have white wine?
You can substitute the white wine with additional chicken stock or a splash of white wine vinegar diluted with water. This keeps the acidity and flavor balance intact.
Q3: Is it okay to use canned kale instead of fresh?
Fresh kale is recommended for texture and flavor. Canned kale tends to be too soft and may become mushy during cooking, affecting the stew’s quality.
Q4: How do I make this stew vegetarian or vegan?
Replace chicken with firm tofu or hearty vegetables like mushrooms, and use vegetable broth instead of chicken stock. Skip searing and adjust cooking times for veggies.
Q5: Can I prepare this stew in advance?
Absolutely! This stew is excellent for meal prep. Prepare and refrigerate up to 3 days ahead, or freeze for longer storage. Add fresh kale just before serving for best texture.
