Easy Chicken Stew With Beans

This delicious chicken stew with lemony cannellini beans makes a rustic simple meal that will satisfy and comfort.

When I want an easy and flavorful dinner I turn to this chicken stew with beans recipe. It is really simple and requires few ingredients that I always have in my pantry.

It is one of the easiest chicken stew recipes to make and the end result is always so rewarding. I love the lemony, garlicky broth, it is delicious and comforting.

This recipe is enough for 6 people but you can easily be cut it in half. I like making a large pot because it makes a great leftover lunch or dinner. I pair it with something different every time and voila! a new meal is born.

Ingredients

• Chicken thighs, boneless and skinless
• Cannellini beans
• Chicken stock
• Extra virgin olive oil
• Lemons
• Garlic
• Seasonings like sea salt, freshly ground pepper, dry oregano and chili pepper flakes
• Fresh herbs like oregano and thyme (optional)

Easy chicken marinade

This is the easiest 4 ingredient chicken marinade! Place the chicken thighs in a large bowl. Add 2-3 tablespoons of olive oil, season with 1 teaspoon of sea salt, lots of freshly ground pepper, and a generous pinch of dry oregano. (You can add some chili pepper flakes, totally optional). Gently massage chicken all over to coat evenly with olive oil and seasonings. Let it sit for 30 minutes up to an hour.

How to cook this stew

Rinse the beans under plenty of cold water. Transfer to the dutch oven. Add 1 cup of chicken broth, 2-3 tablespoons olive oil, and the juice of two lemons, plenty of freshly ground pepper, a generous pinch of dry oregano and stir gently. Place the chicken thighs over the beans. Press them a little so they are half immersed in the liquid. Add the garlic cloves all over. Add some fresh oregano and thyme sprigs if you like.

Preheat your oven to 300°F (150° C).

Cover with a tight-fitting lid and transfer to the oven. Cook for 60 minutes. Remove the lid and continue cooking for 15 -20 min*. Check if you have enough liquid, you might need to add a little more broth.

* Chicken needs to be cooked through. To be safe, check the internal temperature with a food thermometer; it needs to be 165° F / 74°C.

Remove from the oven and let the chicken stew cool in the pot for 15 minutes before serving.

Q & A, tips and substitutes

You may also like

• A delicious spatchcock Greek lemon chicken with many cloves of garlic, lots of lemon and fresh herbs.
• A herb chicken recipe that is juicy, full of flavor and mediterranean vibes.
• This cinnamon roasted chicken is makes the whole house to smell like Thanksgiving.

Check out my Greek pantry staples 

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Easy Chicken Stew With Beans

by Jenny | The Greek Foodie

Delicious chicken thighs with lemony garlicky cannellini beans make a rustic simple stew that will satisfy and comfort.

5 from 8 votes

Print Recipe

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Prep Time 15 mins

Cook Time 1 hr

Marinate 30 mins

Course Main Course

Cuisine Greek

Servings 6

Calories 766 kcal

Equipment

• Dutch oven

Ingredients

  

1x2x3x

• ▢ 12 chicken thighs I used skinless boneless thighs.
• ▢ 5 cups cannellini beans About three 15 oz cans
• ▢ 10 garlic cloves
• ▢ 5 tablespoons extra virgin olive oil
• ▢ 2 lemons juiced
• ▢ 1 cup chicken broth
• ▢ sea salt
• ▢ freshly ground pepper
• ▢ dry oregano
• ▢ fresh oregano sprigs
• ▢ fresh thyme sprigs

For serving

• ▢ chili pepper flakes (you can also add a pinch in the marinade if you like)
• ▢ fresh thyme leaves optional
• ▢ fresh oregano leaves optional

Instructions

 

Preheat your oven to 300 F.

• Rince the beans under plenty of cold water. Transfer to the dutch oven.
• Place the chicken thighs in a large bowl. Add 2-3 tablespoons of olive oil, season with 1 teaspoon of sea salt, lots of freshly ground pepper, and a generous pinch of dry oregano.
• Gently massage chicken all over to coat evenly with olive oil and seasonings. Let it sit for 30 minutes up to an hour.
• Add 1 cup chicken broth, 2-3 tablespoons olive oil and the juice of two lemons, plenty of freshly ground pepper, a generous pinch of dry oregano and stir gently.
• Place the chicken thighs over the beans. Press them a little so they are half immersed in the liquid. Add the garlic cloves all over. Add some fresh oregano and thyme sprigs.
• Cover with a tight-fitting lid and transfer to the oven. Cook for 60 minutes.
• Remove the lid and continue cooking for 15 -20 min. Check if you have enough liquid, you might need to add a little more broth.
• Remove from oven and let the stew cool in the pot for 15 minutes before serving.

Notes

 

• The chicken should cook all way through. Check the internal temperature of the thighs with a food thermometer; it needs to be 165° F / 74°C.
• This recipe serves six people, about two thighs and ⅔ cup of beans per person. It also makes a great leftover lunch or dinner. We often enjoy this chicken stew over mashed potatoes. The broth is so flavorful and goes very well with the potato mash.
• You can easily cut the recipe in half and serve 2-3 people.
• I love to serve this stew with a sprinkle of chili pepper flakes. I also add some fresh herb leaves. Both elevate the dish. Usually, I sprinkle some fresh oregano leaves, thyme leaves, or roughly chopped sage, anything I have handy. 

Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 766kcalCarbohydrates: 37gProtein: 48gFat: 47gSaturated Fat: 12gCholesterol: 221mgSodium: 255mgPotassium: 1226mgFiber: 8gSugar: 1gVitamin A: 176IUVitamin C: 22mgCalcium: 145mgIron: 6mg

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