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
Yes, you can. I suggest you sear the chicken pieces skin down first in a little olive oil to achieve nice crispy skin. Remove from pot, discard the oil and add back chicken pieces, beans, and lemony stock. You will need to add more cooking time in the oven, approximately 85 minutes total. Always make sure chicken is cooked through.
You can substitute with canned chickpeas /garbanzo beans in a pinch, they will be delicious.
I love a nice crusty bread to dip in the broth. Roasted asparagus, grilled vegetables, or a simple green salad go well with this lemony chicken stew.
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
Equipment
- Dutch oven
Ingredients
- 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.
Nutrition
