Chicken & white bean stew

Chicken & white bean stew

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

1william's picture
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I have made this a couple of times. Very easy and full of fla,vour.
I add new potatoes to it -saving on pans.
Not a heavy meal, but filling.

glennie9's picture

My family love this recipe I serve it with home made bread and a little extra olive oil drizzled on top. I also make a veggie version with quorn fillets for my son's girlfriend.

getora's picture
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Easy and delicious. Perfect.

katie89's picture

I thought this looked anemic and bland on my plate but the taste was phenominal! So easy to make and an easy way to be healthy in winter when all you want is comfort food! halved for 2 as its just me - and will be having the rest tomorrow! georgeous, doesn't need any changes.

schubun33's picture
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What a wonderfully tasty dish this is, lovely flavours and very easy to make and will definitely be making this again. Lovely to come home to on a cold Autumn day !

ourcarol's picture
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Really delicious, and has the added bonus of being healthy. I didn't cut any of the ingredients out, but added a leek, and a can of butter beans. I put the whole lot in a slow cooker, didn't brown anything, came out perfect.

jansellers's picture
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Lovely substantial healthy meal. Will be making it again, perfect for the winter months.

jansellers's picture
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Lovely substantial healthy meal. Will be making it again, perfect for the winter months.

jansellers's picture
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Lovely substantial healthy meal. Will be making it again, perfect for the winter months.

jansellers's picture
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Lovely substantial healthy meal. Will be making it again, perfect for the winter months.

juderussell's picture
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Easy to make. Nice healthy change for a chicken dish. I served it with wholemeal rice. My 2- and 4-yrs daughters moaned initially but cleared their plates!

pickilemon's picture
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very good and so easy! added some chopped bacon that needed using up - chicken & bacon are always a good combo :)

ashpool's picture
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Delicious and very deep in chicken flavour. I would recommend a spritz of lemon juice to lift it right at the end.

dancingbunny's picture
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This was really tasty and filling. I prepared the chicken and veg the night before and put the whole lot, beans, stock, meat etc into the slow cooker and the house was filled with delicious smells the next morning. The chicken was tender and the beans had picked up incredible flavour. It does depend on the quality of the stock though. I used Knorr's vegetable stock pots which are more flavoursome than cubes.

rogersjj's picture
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Simple, delicious and healthy!

deepee's picture
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delicious, with leeks in place of the celery.

hermionesheldon's picture
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Fantastic - tasty and wholesome and the children enjoyed it too - filling and delicious will be making again (and I don't really like celery!)

patrisia's picture

LisaPisa,
I often do something like this using my slow cooker. Following the usual rules, I put the beans in the bottom of the crock pot along with the veg; I too use leeks rather than celery and always use garlic; I sometimes add pearl barley too, it is such a winter comfort item, though lentils work too. I don't like parsley so I use thyme and oregano and a slosh of wine to deglaze the pan is definitely a good idea.
But to answer your querie - yes, reduce the stock/liquid by at least half, you can always add a little if it thickens too much.
Finally, I would use ordinary thighs, taking off the skin, but keeping the bones, the flavour is so much better when cooked with the meat.

eleanormayo's picture
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I added a splash of white wine to deglaze the pan before adding the stock. I also added my beans after 30 mins to act as a thickening agent, but found that a teaspoon of cornflour also helped.

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