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Hearty Chicken and White Bean Stew

Kathleen R. Coffey
A savory and nourishing chicken stew brimming with tender thighs, creamy cannellini beans, kale, and baby potatoes, all slow-cooked to create a rich, comforting meal perfect for any season.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Comfort Food
Servings 4

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.