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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fmcroberts's picture
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Surprisingly tasty for something so full of worthy ingredients. I like it served with brown rice or mashed potatoes to soak up the sauce.

kmb4647's picture
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Have cooked this time and again....it's always a treat. The broth is a little thin so serve in a dish....always keep remaining broth for gravy a a later time..it freezes perfectly well.
Shallots and a little garlic don't go amiss.

mkilitziraki's picture
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easy and very tasty..i make it as a soup!

squeak191's picture
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This is a delicious recipe and a great one for the freezer as there's no loss of taste when defrosted. I usually make loads of this, sometimes with the addition of chilli, sometimes not. If you know you're going to be home later from work than usual, then this is a great recipe to have to hand. I would definitely recommend it.

tan_tan's picture
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Made it veggie by dropping the chicken thighs, using veggie stock and adding potato for a bit more body an dit was really really nice, might add some quorn chicken pieces next time

liezeldutoit's picture
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Thought I should share a tip. I make this quite often, because it is so easy and very wholesome. Last time I made it I added a handful of pasta to fill it out. The starch from the pasta made the sauce almost creamy and it tasted delicious. I also replaced the celery with leek. Try it...

jayfam's picture
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I used Borlotti beans and didn't have any parsley. However, it was delicious and so easy to do. Requests for it again, which is unusual.

zasterguava's picture

sorry ignore question, wrong recipe.

zasterguava's picture

I've never made stew before so sorry for stupid question.. but do you add cooked or raw chicken?

nellyj's picture
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The children loved it! Thats def a five star rating in my book!

melanieharvey's picture
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Just fab and so healthy - have made it a few times. I think the stock you use makes a big difference to the end flavour. Tasty stock, great result; bland stock, bland result. Try the Knorr stock pots!

bethocallaghan's picture
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Really yummy and tasty. I used a mix of flageolet & Cannelini beans

flemishminx's picture
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This was too bland for our tastes, though I suppose most children would like it.

jbodman's picture
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Very surprised at just how tasty this was considering the ingredients. Have made it lots of a filling and tasty lunch!

paulbuttress's picture
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Great recipe. We love it have done it quite a few times now.
Tasty quick & healthy. It is one of our regular weekly meals.

peskypeeza's picture

SSBN (or other slow cooks out there) - did you do half the amount of stock and add the beans up front when using your slow cooker? Also, how long did you put it on for? Thanks - bit of a slow cooker novice!

liezeldutoit's picture
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Yummy, quick and healthy. I will make it again. Perfect for a Sunday evening. Wouldn't change a thing. Normally I add chilli to almost everything, but this was great without it.

gbelton's picture

Very, Very Tasty. I only had dried parsley on hand but it was fine.

I used a slow-cooker after I had browned the chicken, fried off the veggies and de-glazed the pan with the chicken stock.

If making this strictly for myself, I'd add 1/2 Tsp red pepper flakes.

flyaway_jaqi's picture
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Exceedingly tasty and smelled lovely! I hope to be making this again!

laredort's picture

We loved this recipe! Will use it many times

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