Description
This hearty chicken and white bean stew is a comforting, protein-packed meal perfect for chilly days. Featuring tender chicken thighs, creamy white beans, and nutritious kale in a savory herb-infused broth, it delivers rich flavors and wholesome ingredients in just 45 minutes. Finished with a splash of fresh lemon juice, this stew is both satisfying and vibrant.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing the chicken and vegetables.
- Brown the chicken: Add the cut chicken thighs to the pot, cooking them until they are nicely browned on all sides, which helps to develop flavor.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot, cooking until the onion becomes translucent and fragrant.
- Add broth and seasonings: Pour in the chicken broth, then add the drained white beans, dried thyme, rosemary, salt, and black pepper to the pot, stirring to combine.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to let it simmer gently for 20 minutes, allowing flavors to meld and the stew to thicken slightly.
- Add kale: Stir in the chopped kale, cooking just until it wilts and combines well with the stew.
- Finish with lemon juice: Remove the pot from heat and stir in the lemon juice to brighten the flavors before serving.
Notes
- For a spicier version, add a pinch of red pepper flakes when sautéing the onion and garlic.
- You can substitute chicken thighs with chicken breasts if preferred, though thighs stay juicier.
- Use low-sodium broth to reduce the overall salt content if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Feel free to add other vegetables such as carrots or celery to enhance the stew.
