Chicken and White Bean Stew recipe

Heat olive oil in a large pot over medium heat.

Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant.

Add the chicken thighs to the pot and brown on all sides, about 5-7 minutes.

Pour in the chicken broth and add the white beans, thyme, rosemary, salt, pepper, and bay leaf.

Bring the stew to a boil, then reduce heat to low and let it simmer for 30 minutes.

If using, add the chopped kale and cook for another 5 minutes until wilted.

Remove the bay leaf and shred the chicken into bite-sized pieces if desired.

Taste and adjust seasoning if necessary before serving.

Serve hot with crusty bread or over rice.

Equipment Needed

Spice Level:

Dietary