Chicken Thigh and Bean Stew
A hearty, slow-cooked chicken stew with tender beans and aromatic herbs for a comforting dinner.
15 min
Prep
75 min
Cook
4
Serves
450
Calories
Macros · per serving
38g protein
30g carbs
18g fat
Ingredients
For 4 servings
- 800 g chicken thigh
- 2 tbsp olive oil
- 1 onion
- 3 clove garlic
- 2 carrot
- 2 celery stalk
- 400 g canned tomatoes
- 500 ml chicken broth
- 400 g canned cannellini beans
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the onion, mince the garlic, and chop the carrots and celery.
- 2
Heat olive oil in a large pot over medium heat.
- 3
Season chicken thighs with salt and pepper, then brown them in the pot for about 5 minutes, turning once. Remove and set aside.
- 4
In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 8 minutes.
- 5
Stir in the canned tomatoes, chicken broth, thyme, oregano, and bay leaf.
- 6
Return the chicken thighs to the pot and bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 45 minutes.
- 8
Add the cannellini beans and simmer for an additional 15 minutes.
- 9
Check seasoning and adjust with salt and pepper as needed before serving.
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