Chicken Thigh and White Bean Stew
A hearty and satisfying chicken thigh and white bean stew packed with protein and flavor, perfect for a cozy dinner.
10 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
32g protein
27g carbs
20g fat
Ingredients
For 4 servings
- 800 g chicken thigh
- 2 tbsp olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 clove garlic
- 400 g canned white beans
- 4 cup chicken broth
- 1 bay leaf
- 1 tsp thyme
- salt — to taste
- black pepper — to taste
- 2 tbsp parsley
Instructions
- 1
Dice the onion, carrots, and celery. Mince the garlic.
- 2
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes until softened.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Add chopped chicken thighs to the pot and cook for 5-7 minutes until browned.
- 5
Rinse and drain the white beans and add them to the pot along with chicken broth, bay leaf, thyme, salt, and black pepper.
- 6
Bring the stew to a boil, then reduce the heat to low and simmer for 20 minutes until the chicken is cooked through.
- 7
Remove the bay leaf, adjust seasoning, and stir in chopped parsley before serving.
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