This hearty Chicken and White Bean Stew is a cozy, nutritious meal perfect for any day of the week.
Packed with protein-rich chicken, fiber-loaded beans, and nutrient-dense kale, it’s both satisfying and wholesome.
Light on saturated fat but full of flavor, it’s easy to prepare, perfect for meal prep, and warms the soul while keeping your nutrition on track.
One-pot Chicken And White Bean Stew
Equipment
- 1 Dutch oven (large, oven-safe)
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or spatula
- Oven thermometer (optional)
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 2 tablespoons unsalted butter
- 3 large shallots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- ½ cup dry white wine or chicken stock as non-alcoholic substitute
- 1 ½ cups chicken stock
- 1 pound baby red potatoes halved
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ bunch kale stems removed, leaves torn into bite-sized pieces
Instructions
- Preheat and Prepare: Begin by preheating your oven to 325°F (165°C). This ensures that your Dutch oven will bake the stew evenly and allow the chicken to cook through without drying out. While the oven is warming, gather all your ingredients and measure them out. This mise en place step makes the cooking process smoother and stress-free.
- Season the Chicken: Place the chicken thighs on a clean cutting board. Pat them dry with a paper towel to ensure they sear properly. Sprinkle each piece evenly with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Rub the seasoning gently into the chicken skin and under the skin where possible for maximum flavor infusion.
- Sear the Chicken: Heat 2 tablespoons of unsalted butter in a large, oven-safe Dutch oven over medium heat. Once melted and slightly foaming, place the chicken thighs skin-side down into the pot. Let them cook undisturbed for about 2–3 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 2–3 minutes. Work in batches if necessary to avoid overcrowding. Remove the seared chicken and set it aside on a plate.
- Cook Aromatics: In the same Dutch oven, add the diced shallots and celery. Stir occasionally and cook until softened and slightly caramelized, about 5–7 minutes. Season lightly with salt and pepper to enhance the natural sweetness of the vegetables. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant. This step builds a rich flavor base for the stew.
- Create a Roux: Sprinkle 1 tablespoon of all-purpose flour evenly over the cooked aromatics. Stir constantly for about 1 minute, allowing the flour to lightly brown. This roux will thicken the stew and give it a silky, luxurious texture. Make sure not to let the flour burn, as it can create a bitter taste.
- Deglaze with Wine: Pour in ½ cup of dry white wine (or substitute with chicken stock if you prefer a non-alcoholic version). Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot—these are packed with flavor. Let the wine simmer for 1–2 minutes to reduce slightly and concentrate its flavor, blending seamlessly with the aromatics and roux.
- Add the Broth and Vegetables: Pour in 1 ½ cups of chicken stock, stirring to combine with the aromatics and wine mixture. Add the halved baby red potatoes and the drained cannellini beans, ensuring they are evenly distributed. Nestle the seared chicken thighs back into the pot. Tuck in 2 sprigs of fresh thyme and 2 sprigs of fresh rosemary. These herbs will infuse the stew with an earthy, aromatic depth as it bakes.
- Bake the Stew: Cover the Dutch oven with its lid and carefully place it in the preheated oven. Bake for 40–45 minutes, or until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of 175°F (79°C). This low-and-slow method allows the flavors to meld beautifully while keeping the chicken moist and succulent.
- Incorporate the Kale: Remove the Dutch oven from the oven and uncover. Add the torn kale leaves to the stew, gently stirring them in. Let the residual heat wilt the kale for about 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. The kale adds vibrant color, nutrients, and a slight earthy crunch to balance the creamy beans and tender chicken.
- Serve and Garnish: Ladle the stew into bowls, making sure each serving has a mix of chicken, potatoes, beans, and kale. Serve hot, optionally with a side of crusty bread or a fresh salad for a complete meal. Enjoy immediately, savoring the comforting aroma, hearty texture, and rich, layered flavors that make this stew a wholesome, nourishing favorite.
Notes
- Bone-in, skin-on chicken thighs provide richer flavor and moist meat; skin can be removed after cooking for lower fat.
- Use freshly chopped kale for best texture; baby kale or Tuscan kale work well.
- Cannellini beans can be swapped with other white beans, such as Great Northern or navy beans.
- Dry white wine adds depth; replace with extra chicken stock for a non-alcoholic option.
- For even cooking, ensure potatoes are similar in size; halving baby red potatoes is ideal.
- Dutch oven or oven-safe heavy pot is key for even heat distribution.
Chef’s Secrets for Maximum Flavor
To elevate this stew, focus on building layers of flavor. Searing the chicken until golden not only locks in juices but also creates fond, which contributes to the stew’s depth.
Don’t rush the aromatics—slowly cooking shallots, celery, and garlic releases natural sweetness and enhances complexity.
When stirring in the flour, allow it to brown lightly to avoid a raw taste.
Using fresh herbs like rosemary and thyme rather than dried ones gives a vibrant aroma, while adding kale at the very end preserves its color, texture, and nutrients.
For a silky finish, skim excess fat from the top or add a small drizzle of olive oil just before serving.
Serving Suggestions for Comfort
This stew is hearty enough to stand on its own but shines when paired thoughtfully.
Serve it alongside a crisp green salad dressed in lemon vinaigrette to balance richness.
A slice of rustic or sourdough bread is perfect for soaking up the flavorful broth.
For an extra layer of indulgence, sprinkle freshly grated Parmesan or a few chili flakes.
Leftovers reheat beautifully and make a nourishing lunch, while a small side of roasted vegetables or steamed green beans adds variety and extra nutrients for a balanced, family-friendly meal.
Storage Tips for Best Results
Let the stew cool to room temperature before storing to preserve flavor and texture.
Store in an airtight container in the refrigerator for up to 4 days.
For longer-term storage, freeze individual portions for up to 3 months—avoid adding kale before freezing, as it can become mushy; instead, stir in fresh kale after reheating.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken stock to refresh the broth if needed.
Always check seasoning after reheating, as flavors may mellow in storage.
Frequently Asked Questions
1. Can I use boneless chicken instead?
Yes, boneless, skinless chicken thighs or breasts can be used. Reduce cooking time slightly and watch closely to prevent drying. Bone-in chicken provides more flavor and moisture, but boneless is quicker for weeknight meals.
2. Can I make this stew vegetarian?
Absolutely! Replace chicken with extra beans, lentils, or firm tofu. Use vegetable broth instead of chicken stock. Sauté vegetables until tender and follow the same steps for a hearty, plant-based version.
3. What type of potatoes work best?
Baby red or Yukon Gold potatoes hold their shape well during baking. Avoid starchy varieties like russets, as they can fall apart and make the stew too thick.
4. Can I prepare this ahead of time?
Yes. You can sear the chicken and prep the vegetables a day in advance. Assemble and refrigerate overnight, then bake the next day. The flavors often deepen when allowed to sit, making it even more flavorful.
5. Can I use dried beans instead of canned?
Yes, but soak them overnight and cook until tender before adding to the stew. Canned beans are convenient and already soft, but dried beans give a richer texture and flavor when cooked properly.
