Chicken & white bean stew

Chicken & white bean stew

  • 1
  • 2
  • 3
  • 4
  • 5
(106 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp 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

    Onion

    un-yun

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

  • 3 carrot, finely chopped

    Carrot

    ka-rot

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

  • 3 celery sticks, finely chopped

    Celery

    sell-er-ee

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

  • 2 thyme sprigs or ½ tsp dried

    Thyme

    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

    Parsley

    par-slee

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (128)

rogersjj's picture
4

Simple, delicious and healthy!

deepee's picture
5

delicious, with leeks in place of the celery.

hermionesheldon's picture
5

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
4

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
4

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
5

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
5

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
5

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

squeak191's picture
5

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
4

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
4

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
5

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
5

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

melanieharvey's picture
5

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
5

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

flemishminx's picture
3

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

jbodman's picture
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.