Chicken & white bean stew

Chicken & white bean stew

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(108 ratings)

Prep: 20 mins Cook: 1 hr


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

  • Freezable
  • Dairy-free
  • Gluten-free
  • Healthy

Nutrition: per serving

  • kcal291
  • fat9g
  • saturates2g
  • carbs24g
  • sugars9g
  • fibre11g
  • protein30g
  • salt0.66g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 400g boneless, skinless chicken thigh, trimmed and cut into chunks
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 thyme sprigs or ½ tsp dried


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf, fresh or dried
  • 600ml vegetable or chicken stock
  • 2 x 400g / 14oz cans haricot beans, drained
  • chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (128)

rogersjj's picture

Simple, delicious and healthy!

deepee's picture

delicious, with leeks in place of the celery.

hermionesheldon's picture

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

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

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.

erinkirby's picture

A lovely, simple, and easy to make recipe. After looking at the ingredients I knew that there wouldn't be enough flavour in the dish for my liking. I thought about adding some chorizo for extra spice and depth but am conscious of unecessary calories so instead I added about a teaspoon of smoked paprika which gave the dish some spice and depth. I also used leeks instead of celery. I personally would recommend cooking for less than the stated 40 minutes as my carrots were too soft for my liking, but other than that it's a lovely, comforting and filling dish. Oh, and I added 1 can of butter beans and 1 can of haricot beans just for a bit of variety amongst the white beans!

fmcroberts's picture

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

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

mkilitziraki's picture

easy and very tasty..i make it as a soup!

squeak191's picture

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

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

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

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

The children loved it! Thats def a five star rating in my book!

melanieharvey's picture

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

Really yummy and tasty. I used a mix of flageolet & Cannelini beans

flemishminx's picture

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

jbodman's picture

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


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