Chicken and White Bean Stew
A quick and nourishing Greek-inspired chicken stew featuring tender chicken thighs, creamy white beans, and fresh spinach simmered in a garlicky, lemon-infused broth with herbs. Perfect for a comforting yet healthy weeknight dinner.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Sharp Chef’s Knife
- 1 Citrus Juicer
- 1 Wooden Spoon
- Measuring cups and spoons set
Ingredients
- 1 pound chicken thighs trimmed and cut into 1–2 inch pieces
- ¼ cup extra virgin olive oil
- 1 medium onion finely diced
- 8 cloves garlic roughly chopped
- 1 tablespoon fresh rosemary leaves chopped
- 1 tablespoon dried oregano
- 1 teaspoon red chili flakes adjust to taste
- 1 pound canned white beans drained and rinsed
- 3 cups low-sodium chicken broth
- Juice of 2 lemons plus extra lemon wedges for serving
- 8 ounces fresh spinach leaves
- ¼ cup fresh dill chopped
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Ingredients: Begin by trimming any excess fat from the chicken thighs and cutting them into evenly sized chunks, about 1 to 2 inches. Dice the onion finely, and roughly chop the garlic cloves. Chop the rosemary and dill, and rinse the canned beans under cold water to remove excess sodium.
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the diced onion and garlic. Cook, stirring frequently, until the onion becomes soft and translucent, about 5 minutes. This builds a flavorful base for the stew.
- Brown the Chicken: Add the chicken pieces to the pot along with the fresh rosemary, dried oregano, and chili flakes. Season with sea salt and freshly ground black pepper. Stir to coat the chicken in the herbs and spices, then cook for 4 to 5 minutes, allowing the chicken to brown on all sides for extra depth of flavor.
- Add Beans and Broth: Pour in the drained white beans and chicken broth. Squeeze in the juice of one lemon and give everything a good stir. Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer gently for 20 minutes, letting the flavors meld and the chicken cook through.
- Finish with Greens and Herbs: After simmering, add the fresh spinach and chopped dill to the pot. Stir until the spinach wilts and blends into the stew. Taste and adjust seasoning with additional salt, pepper, and lemon juice to brighten the dish.
- Serve Warm: Ladle the stew into bowls and garnish with extra lemon wedges on the side. Serve with crusty bread to soak up the flavorful broth for a satisfying meal.
Notes
- Chicken Options: You can substitute chicken breasts or even ground chicken or turkey for a leaner stew, adjusting cooking times accordingly.
- Bean Variations: If white beans aren’t on hand, canned chickpeas (garbanzo beans) work wonderfully and offer a slightly different texture.
- Spice Level: Adjust the chili flakes to your preferred heat level or omit them entirely for a milder dish.
- Meal Prep Friendly: This stew keeps well refrigerated for up to 4 days and tastes even better the next day as flavors continue to develop. Freeze leftovers in airtight containers for up to 3 months.
- Serving Suggestions: Pair with a simple Greek salad or warm pita bread to complete the Mediterranean experience.
