Description
Tuscan White Bean Chicken Thigh Stew
Cozy, hearty, and perfect for chilly nights.
Ingredients
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6 bone-in, skinless chicken thighs
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2 tbsp olive oil
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1 yellow onion, chopped
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4 garlic cloves, minced
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1 tsp fresh rosemary (or ½ tsp dried)
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1 can (15 oz) crushed tomatoes
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2 cans (15 oz each) white beans, drained and rinsed
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4 cups chicken broth (low-sodium preferred)
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2 cups chopped kale (or spinach/Swiss chard)
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1 small Parmesan rind (optional, for extra flavor)
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Salt & pepper to taste
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Optional: red pepper flakes for a bit of heat
Instructions
1. Sear the Chicken
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Sear chicken thighs 5 min per side until golden. Remove and set aside.
2. Cook Aromatics
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In the same pot, sauté onion, garlic, and rosemary 3–4 min until soft and fragrant.
3. Build the Stew
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Add crushed tomatoes, beans, and broth. Stir and scrape the bottom of the pot to lift any brown bits. Bring to a simmer.
4. Finish Cooking
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Return chicken to the pot, add Parmesan rind and kale.
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Cover and simmer 35–40 min until chicken is tender and flavors meld.
5. Final Touches
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Remove Parmesan rind before serving.
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Taste and adjust seasoning with salt, pepper, and red pepper flakes.
Notes
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Too thin? Mash some beans or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
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Slow Cooker: Sear chicken, sauté onions/garlic, then cook on LOW 6–7 hours or HIGH 3–4 hours.
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Instant Pot: Sauté onions/garlic, add everything except kale, cook High Pressure 15 min, quick release, stir in kale.
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Vegetarian: Omit chicken, use vegetable broth, and add extra potatoes or carrots.
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