Chicken & white bean stew

Chicken & white bean stew

  • 1
  • 2
  • 3
  • 4
  • 5
(142 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 carrots, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Feb, 2009
Great recipe. We love it have done it quite a few times now. Tasty quick & healthy. It is one of our regular weekly meals.
5th Feb, 2009
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!
25th Jan, 2009
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.
22nd Jan, 2009
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.
19th Jan, 2009
Exceedingly tasty and smelled lovely! I hope to be making this again!
16th Jan, 2009
We loved this recipe! Will use it many times
13th Jan, 2009
Yum! - Wholesome, healthy and packed with flavour. Easy to make and was just as good next day for lunch - a winner.
9th Jan, 2009
Very tasty, very easy to make, a great quick evening supper. We will certainly be making this again


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?