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Chicken and White Bean Stew

This Chicken and White Bean Stew is a wholesome Mediterranean-inspired dinner made with tender chicken thighs, kale, white beans, and a rich bone broth. Packed with protein, fiber, and comforting flavor, it's the perfect healthy weeknight meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 people
Author: natasha

Equipment

Ingredients

For the Chicken

  • 1 pound small to medium bone in chicken thighs trimmed of excess fat
  • Kosher salt to taste
  • White pepper to taste
  • 1 tbsp all-purpose seasoning Adobo, Lawry's, or favorite seasoning blend
  • 1 tbsp Herbes de Provence
  • 2 tablespoons olive oil for pan searing the chicken

For the Stew

  • 2 cups kale stems removed and chopped
  • 1 cup white onion diced
  • 1 tablespoon garlic paste
  • 1/3 cup dry white wine
  • 1/2 cup chicken bone broth
  • 1 15-ounce can Great Northern beans, drained and rinsed
  • 1/2 cup chopped tomatoes
  • Additional salt and pepper to taste

For Serving

  • Cooked quinoa
  • Freshly grated Parmesan cheese optional
  • Toasted baguette optional

Instructions

  • Pat the chicken thighs completely dry with paper towels. Trim any excess fat and shape the thighs so they are similar in size for even cooking.
  • Season both sides generously with kosher salt and white pepper. Sprinkle with all-purpose seasoning, then season the flesh side with Herbes de Provence.
  • Heat olive oil in a large braising pan or Dutch oven over medium-high heat.
  • Place chicken skin-side down in the pan. For an extra crispy crust, place a piece of parchment paper over the chicken and weigh it down with a heavy skillet. Sear for 5 to 7 minutes, until deeply golden brown.
  • Flip and cook for an additional 2 minutes. Remove chicken and set aside.
  • Add onions to the pan and sauté for 3 to 4 minutes until softened. Stir in garlic paste and cook for 30 seconds.
  • Deglaze the pan with white wine, scraping up all the browned bits from the bottom.
  • Add bone broth, white beans, and chopped kale. Stir to combine.
  • Nestle the chicken thighs back into the pan on top of the kale mixture.
  • Cover and reduce heat to low. Simmer for 25 to 30 minutes, or until the chicken is tender and easily pulls apart.
  • Stir in the chopped tomatoes during the final 5 minutes of cooking.
  • Taste and adjust seasoning as needed.
  • Serve over warm quinoa with plenty of broth spooned around the bowl. Garnish with Parmesan cheese and serve with toasted baguette for dipping if desired.

Notes

  • Small to medium-sized chicken thighs work best for even cooking.
  • Bone broth adds richness, minerals, and extra protein.
  • Cannellini beans can be substituted for Great Northern beans.
  • Leftovers taste even better the next day and store well for up to 4 days in the refrigerator.