Description
This Hearty Chicken and White Bean Stew is a comforting and nutritious dish perfect for any day of the week. Featuring tender chicken thighs, creamy white beans, and fresh kale simmered in flavorful herbs and chicken broth, it’s a balanced meal packed with protein and fiber. The addition of lemon juice at the end brightens the dish, making it both hearty and refreshing.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken thighs, cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups kale, chopped
Pantry and Seasonings
- 1 tablespoon olive oil
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat to prepare for cooking the chicken and vegetables.
- Brown chicken: Add the chicken pieces to the pot and cook until they are browned on all sides, ensuring they develop flavor and lock in juices.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot with the chicken and cook until the onion becomes translucent and fragrant.
- Add broth and seasonings: Pour in the chicken broth, then add the white beans, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir to combine all the flavors.
- Simmer stew: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld and the chicken to cook through.
- Add kale: Stir in the chopped kale and cook until it wilts down and becomes tender, about 3-5 minutes.
- Finish with lemon: Remove the stew from heat and stir in the lemon juice to add brightness and balance to the dish before serving.
Notes
- You can substitute chicken breasts if preferred, but thighs will keep the stew more moist and flavorful.
- For a thicker stew, mash some of the white beans against the side of the pot before serving.
- Fresh herbs can be used instead of dried; use about three times the amount if substituting.
- Serve with crusty bread or over cooked rice for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or in the microwave.
