Easy Chicken Stew With Beans
Delicious chicken thighs with lemony garlicky cannellini beans make a rustic simple stew that will satisfy and comfort.
Servings 6
Calories 766kcal
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 2/3 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
Calories: 766kcal | Carbohydrates: 37g | Protein: 48g | Fat: 47g | Saturated Fat: 12g | Cholesterol: 221mg | Sodium: 255mg | Potassium: 1226mg | Fiber: 8g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 145mg | Iron: 6mg