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Chicken & White Bean Stew Recipe

Chicken & White Bean Stew recipe


This is a warm and hearty chicken stew with white beans and veggies. It's cooked in one pot, so you don't make a big mess. The chicken is juicy, and the sauce is yummy. You can dip bread in it and enjoy a cozy meal.


8 pieces skin-on, bone-in chicken thighs
1 large yellow onion
1 green bell pepper
3 garlic cloves
1 tsp smoked paprika
3 sprigs thyme
2 tbsp tomato paste
1 (200 ml) glass of white wine
2 x (400 g) cans of diced tomatoes
2 x (400 g) cans of Great Northern beans
1 (200 g) jar of pitted Kalamata olives
1 tbsp white wine vinegar
1 (20 g) bunch of fresh basil
2 tbsp extra virgin olive oil
1 loaf of sourdough bread, for serving


Heat a large, high-sided pan over high heat and add 2 tbsp of olive oil. Season the chicken with salt and pepper, then place in the pan, skin-side down. Cook for 5–6 minutes, until golden brown, then set aside on a plate.
Cut the yellow onion into thin slices and chop the green pepper. Mince the garlic cloves. Reduce heat to medium and add the onions and green pepper to the pan with a pinch of salt. Cook for 10 minutes until softened.
Add the minced garlic and cook for another minute. Sprinkle in the smoked paprika and thyme leaves, then stir in the tomato paste. Mix well before pouring in the white wine. Let it reduce by half.
Add the canned diced tomatoes to the pan and bring the sauce to a simmer. Drain and rinse the beans, then add them to the pan along with the Kalamata olives. Season with salt and pepper.
Place the chicken back into the pan, cover with a lid, and let it simmer for 20 minutes. After that, remove the lid and cook for an additional 10 minutes until the chicken is fully cooked and the sauce has thickened.
Stir in the white wine vinegar, then tear the basil leaves and sprinkle them over the stew just before serving.
Serve the stew hot with slices of sourdough bread for dipping into the sauce.

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