Chicken & white bean stew

Chicken & white bean stew

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(108 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
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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 3 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

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

  • 3 celery sticks, finely chopped
    Celery

    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

    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.

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Comments (128)

paulbuttress's picture
5

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
4

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
5

Exceedingly tasty and smelled lovely! I hope to be making this again!

laredort's picture

We loved this recipe! Will use it many times

dibdobdeb's picture
5

Yum! - Wholesome, healthy and packed with flavour. Easy to make and was just as good next day for lunch - a winner.

zoeboyes's picture
5

Very tasty, very easy to make, a great quick evening supper. We will certainly be making this again

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