Chicken And White Bean Stew Recipes

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WHITE BEAN CHICKEN STEW



White Bean Chicken Stew image

Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon canola oil
4 cups reduced-sodium chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken breast
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN AND WHITE BEAN STEW



Chicken and White Bean Stew image

Hearty and delicious. Adapted from Rachael Ray, the recipe takes a few shortcuts (like purchased rotisserie chicken and canned beans) to ensure it's easy and quick. :) I picked up a loaf of Italian bread and made Recipe #113699 to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

Provided by GaylaJ

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 slices bacon, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lb red potatoes, cut into cubes
32 ounces chicken broth (I added a little more)
1 rotisserie-cooked chicken
2 (15 ounce) cans small white beans, drained and rinsed (I used navy beans)
5 ounces baby arugula
salt and pepper

Steps:

  • In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
  • Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
  • Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
  • Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
  • Add the chicken and white beans to the stew; cook until heated through.
  • Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 518, Fat 17.6, SaturatedFat 5, Cholesterol 91.3, Sodium 651.9, Carbohydrate 45.6, Fiber 8.8, Sugar 3.1, Protein 43.7

ITALIAN CHICKEN AND BEAN STEW



Italian Chicken and Bean Stew image

Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 14

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine
2 cups low-sodium chicken broth
One 15-ounce can cannellini bean, rinsed and drained
One 14-ounce can diced tomatoes
1 teaspoon dried oregano
1/3 cup grated Parmesan, plus more for serving
Fresh oregano for garnish (optional)

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
  • Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
  • Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.

CHICKEN BEAN STEW



Chicken Bean Stew image

Tired of more traditional beef stews? Give this recipe a try. Featuring chicken and beans, it's tasty, unique and chock-full of goodness, too.-Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 11

1 cup chopped onion
1 cup chopped green pepper
1 garlic clove, minced
1 tablespoon canola oil
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 cans (16 ounces each) baked beans
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 teaspoon rubbed sage
1/2 teaspoon ground cumin
Salt and pepper to taste

Steps:

  • In a Dutch oven or soup kettle, saute onion, green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaining ingredients. Reduce heat; simmer, uncovered, for 8-10 minutes.

Nutrition Facts :

CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appetit published this in 1999.

Provided by Bev I Am

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 slices bacon, chopped
6 chicken thighs, with, skin, and, bones (about 2 1/2 pounds)
all-purpose flour
1 large onion, chopped (about 2 cups)
5 cloves garlic, minced
2 (14 1/2 ounce) cans stewed tomatoes
1 (14 1/2 ounce) can low sodium chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 (15 ounce) cans cannellini beans, drained

Steps:

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp.
  • Using slotted spoon, transfer bacon to paper towel.
  • Sprinkle chicken thighs with salt and pepper.
  • Dredge chicken in flour, shaking off excess.
  • Add to drippings in pot and sauté until brown, about 3 minutes per side.
  • Using slotted spoon, transfer chicken to large bowl.
  • Pour off all but 2 tablespoons drippings from pot.
  • Add chopped onion and minced garlic to pot; sauté 4 minutes.
  • Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
  • Bring to boil, scraping up browned bits.
  • Return chicken and any accumulated juices to pot.
  • Cover and simmer until chicken is cooked through, about 20 minutes.
  • Add cannellini; simmer 10 minutes longer.
  • Season to taste with salt and pepper.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 833.6, Fat 33.6, SaturatedFat 10.1, Cholesterol 133.8, Sodium 833.7, Carbohydrate 75.4, Fiber 16.8, Sugar 12.7, Protein 52.6

CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

Provided by Joy Smith

Categories     Soup/Stew     Bean     Chicken     Poultry     Tomato     Stew     Kid-Friendly     Back to School     Winter     Bon Appétit     Connecticut     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained

Steps:

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

ROAST CHICKEN WITH WHITE BEAN STEW AND PANCETTA



Roast Chicken with White Bean Stew and Pancetta image

Categories     Soup/Stew     Bean     Chicken     Garlic     Onion     Tomato     Roast     Rosemary     Bacon     Fennel     Leek     White Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

2 cups dried cannellini (white kidney beans; about 1 pound)
2 tablespoons olive oil
6 whole chicken leg-thigh pieces
6 ounces pancetta (Italian bacon), chopped
1 leek (white part only), cut into 1/2-inch cubes
1 small onion, cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
1 small carrot, peeled, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, cut into 1/2-inch cubes
1 bay leaf
6 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup dry white wine
6 cups low-salt chicken broth
1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary
2 tablespoons chopped fresh parsley
1 tablespoon finely grated lemon peel

Steps:

  • Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
  • Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add pancetta and next 6 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Drain beans. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
  • Cover pot; transfer to oven. Braise until chicken and beans are very tender, about 1 hour. Transfer chicken to plate. Season beans with salt and pepper.
  • Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl. Divide beans among 6 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.

CHICKEN & WHITE BEAN STEW



Chicken & White Bean Stew image

Taste the great flavors of our hearty Chicken & White Bean Stew! Topped with mozzarella cheese, this white bean stew is a wonderful Healthy Living dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8

1 small onion, chopped
1/4 cup KRAFT Lite House Italian Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1 tsp. dried basil leaves
1 can (15 oz.) no-salt-added navy beans, drained
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Cook onions in dressing in medium saucepan on medium heat 3 min., stirring occasionally. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes and basil; simmer 8 min. or until chicken is done.
  • Add beans; stir. Cook 2 min. or until heated through, stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 35 g

EASY CHICKEN CASSEROLE



Easy chicken casserole image

This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 10

2 tbsp sunflower oil
400g boneless, skinless chicken thigh , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Steps:

  • Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
  • Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium

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