Chicken & white bean stew

Chicken & white bean stew

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(95 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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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

prgarner's picture
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Such a simple recipe to follow yet very tasty. I agree with Liezel: replace the celery with leeks for even better flavour.

vancouver10's picture
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I have made this dish so many times. It freezes well and is pretty adaptable. I always use Knorr stockpots as they give the best tasting stock, an important factor in this dish. I have added green beans towards the end, peas, brocolli, all work well, likewise the beans, its a case of what beans I have in the store cupboard. That could mean borlotti, canellini,black eyed, haricot, even on one occasion kidney beans, it never fails to please.

sheils50's picture
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Loved it. Added garlic and some new potatos which soak up the juices and taste great. Yum!

sheils50's picture
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Loved it. Added garlic and some new potatos which soak up the juices and taste great. Yum!

jeanius's picture
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What a lovely light and refreshingly tasty mid-week meal. I wouldn't say it was a meal to serve for a dinner party but it really is delicious -bonus is it is healthy too.

11blink's picture
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A simple yet delicious low fat recipe. Would try again with slow cooker as I think it would work well.

winklepicker's picture
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Really delicious (I agree with the comment which says to use the Knorr stockpots) and filling. Added some garlic and cooked it in the pressure cooker without the beans for 7 minutes at high pressure, natural pressure release for 7 minutes, then added the beans and simmered for 5 minutes.

devine22's picture

This was delicious didn't have to add any more flavor as there was enough definately a favorite

frances46's picture
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Tasted really good and the beans were really yummy in it but not a hell of a lot of flavour but I'd still do it again, you can't really go too wrong with a chicken casserole. If you like this I'd recommend the "spring chicken in a pot".

forager's picture
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I used rosemary and sage instead of thyme, also used a mix of knorr chicken stock pot and marigold vegetable buillon for the stock. Followed the recipe exactly after that, but still needed a little something so stirred through a few chilli flakes. It felt and looked like it was going to be bland but I absolutely loved its simplicity and lightness.. and I'm going to work on tweaking this one to my tase.

mwsc11050's picture
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Made this last night and, despite my reservations, it was very tasty and everyone really enjoyed it. Will try it on the grandchildren next.

norafarren's picture
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Very easy and delicious

esinishi's picture
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This is the first chicken soup I made and I received a marriage proposal right after giving it to a sick guest I had for that evening :)

It was really yummy! Nothing to add or remove, easy to make and to eat!

katejo's picture
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I have just tried this today and yesterday. I made a small addition of a little French mustard for extra flavour. It was very tasty. It goes well with a jacket potato and also with a few saute potatoes ( though not in the same meal!).

crockytiger's picture
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I have made this recipe many, many times, a real family favourite.

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