Chicken & white bean stew

Chicken & white bean stew

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(93 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

This flavoursome, low-fat casserole freezes really well, so why not make double and freeze half for next time

Nutrition and extra info

Additional info

  • Freezable
  • Dairy-free
  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
291
protein
30g
carbs
24g
fat
9g
saturates
2g
fibre
11g
sugar
9g
salt
0.66g

Ingredients

  • 2 tbsp sunflower oil
  • 400g boneless, skinless chicken thighs, trimmed and cut into chunks
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 3 celery sticks, finely chopped
  • 2 thyme sprigs or ½ tsp dried
  • 1 bay leaf, fresh or dried
  • 600ml vegetable or chicken stock
  • 2 x 400g / 14oz cans haricot beans, drained
  • chopped parsley, to serve

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Method

  1. Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
  2. Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Recipe from Good Food magazine, February 2009

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Comments

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kerriemoles's picture
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3 Words...
Easy, Tasty..Healthy!!
Just made this and its great, got some of those plastic cartons and portioned it up for throughout the week to take to work for lunch!
Fantastic, totally recommend

crystal85's picture
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Not a fan of this found it very watery and tasteless

meleon's picture

Lovely recipe I made it tonight and it was delicious, will be making again & again!!

eckstardeluxe's picture
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Amazing recipe, have made this so many times. I added some chopped bacon too which was amazing. Very tasty and filling and really easy to make. I even dragged the hubby in to help prep!

donnadrew's picture
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Really tasty & filling! I omitted the oil but fried off some lardons, before adding the chicken. I added 3 large potatoes cubed, & replaced the celery with a leek. I used 4 large carrots in chunks & also added some soaked split broad beans. The result was a beautiful thick yummy bowl (or 2...) of loveliness for a freezing evening!! Served with crusty bread & a glass of red.

superchefpp3's picture
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Sorry, forgot to rate!

superchefpp3's picture
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Against my expectations this turned out to be a beautiful dish! The reason I say against my expectations is that it is obviously a "healthy" dish and ironically I am not a big fan of beans! However, I followed the recipe practically to the letter and the taste of the food produced was absolutely delicious. All the ingredients work really well together and I will definitely be making this again as all the family loved it.

jnduggan's picture
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A really nice dish especially for midweek. I didn't have celery, so just added more onion, red and white and also 2 potatoes to bulk it out a bit. Also used knorr stock pots and a knorr herb infusion pot which made the sauce gorgeous. Dead easy, filling and relatively healthy!

josp74's picture
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I wasn't very confident about this recipe as from the ingredients you wonder where the flavour is. However I have been very pleasantly surprised. Like others I'm not keen on celery and so added 2 small leeks instead but everything else was the same. A low fat healthy meal that is lovely and tasty and perfect on a winter evening, it was also very easy to make. I served with crusty bread and this will be added to this list!

fairystoryteller's picture
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Very tasty. The only thing I did differently was to thicken the sauce with a little cornflour. Served it with some plain pasta - clean plates all round!

karrieanne's picture
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Just beautiful and so filling.

zambo101's picture
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Made this tonight, definately a winner.
Added mushrooms and half a courgette & quite a bit of black pepper whilst cooking. My partner have a bit of philidelphia cheese on his, served with rice and crusty bread - definately making again and doing a batch for the freezer too!

mahayz's picture

Made this for my mum whom isn't allowed to add fats to her cooking. Shes a fussy eater, and its difficult to please her as she is a excellent cook but she loved it ! Success !

rezvan's picture
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So easy and yet so full of flavours. I just added kale as i had some left and it was delicious. Will definitely do this again.

wanton42's picture
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Fed this to a house of hungry male student housemates. I loved it, but i think that filling as it is, it's just not substantial enough for them, even with bread and butter. I will definitely be making this again for myself; used less stock (500ml from a Knorr stock pot) and didn't have the right herbs, so used 1-1.5tsps herbs de provence also used leeks as suggested above. I think this would be lovely with some fresh stock, and may well experiment with different veg. Extremely tasty though!

foodie64mum's picture
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Very tasty, quick and easy. Healthy too! I didn't change the recipe at all and shall definitely be cooking it again.

jevidrian's picture

This was really tasty, i thickened the stock at the end and added a tablespoon of cream fraise to give a bit of depth to the sauce all the family enjoyed it,yummy.

amber65's picture
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Cooked this for the second time tonight. Added potatoes and cooked for about 25 mins longer to thicken the gravy. Also added peas. 1st time in 20 odd years I have got the other half to eat chicken thighs instead of breast!!!

sirild's picture
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Have made this a few times - very good. Tonight I added some cabbage, tomatoes, and green beans. Tasty!

claireldonstone's picture
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I've made this SO many times since it was first published - it always tastes fabulous fresh or reheated from frozen. I have played around with stocks and beans and other ingredients and yes it still tastes great! - Thank you for this one Mary Cadogan

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