One-pot Chicken And White Bean Stew
A warm, one-pot chicken stew loaded with tender chicken thighs, creamy cannellini beans, potatoes, and fresh kale. Rich in protein and fiber, this comforting dish is easy to make and perfect for family dinners, meal prep, or a nourishing weeknight meal.
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.
