Chicken White Bean Stew Recipes

ITALIAN CHICKEN AND BEAN STEW

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.

WHITE BEAN CHICKEN STEW

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.

CHICKEN & WHITE BEAN STEW

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.

EASY CHICKEN CASSEROLE

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.

CHICKEN AND WHITE BEAN STEW

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.

CHICKEN BEAN STEW

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.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS

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.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS

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

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.