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RECIPE
15 INGREDIENTS 12 STEPS 45min

Spring White Bean Stew

These crispy chicken thighs are served with a simple white bean stew that celebrates the arrival of fresh spring produce like kale, asparagus, peas, and lots of fresh herbs.
Spring White Bean Stew Recipe | SideChef
These crispy chicken thighs are served with a simple white bean stew that celebrates the arrival of fresh spring produce like kale, asparagus, peas, and lots of fresh herbs.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
45min
Total Time
$8.86
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 lb
about 4 to 6 thighs
1 cup
Thinly Sliced Shallots
about 3 to 4 shallots
1 Tbsp
Minced Garlic
1/2 cup
Dry White Wine
3 cups
Low-Sodium Chicken Broth
3 cans
(15 oz)
Cannellini White Kidney Beans , drained, rinsed
1 2/3 cups
trimmed and sliced diagonally 1/2-inch thick
1 bunch
Kale Leaves , de-stemmed
preferable a small bunch
2
Lemons , juiced, zested, divided
1/3 cup
plus more for serving
or Pecorino Cheese
1/3 cup
Fresh Herbs , divided
1/2 Tbsp
plus more to taste
1/2 tsp
plus more to taste
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Nutrition Per Serving

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CALORIES
907
FAT
20.8 g
PROTEIN
77.4 g
CARBS
96.9 g

Author's Notes

Yields 4-6 servings.

The stew will thicken as it sits. Add additional chicken broth and taste for seasonings when reheating.

Use any soft herbs you prefer, such as mint, dill, chives, parsley, or a combination.

For a vegetarian version of this recipe, skip the chicken thighs, use vegetable broth instead of chicken, and use 3 Tbsp of butter in place of the olive oil. Butter will add a little bit of richness that will be missing without the chicken thighs.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with aluminum foil or parchment paper.
Step 2
Heat the Olive Oil (2 Tbsp) in a Dutch oven or other heavy pot set over medium-high heat. Meanwhile, pat the Tyson® Chicken Thighs (2 lb) dry and season generously with salt and pepper.
Step 3
Working in batches if necessary, carefully add the chicken thighs to the pot, skin-side down, spacing them evenly. Cook without moving for 4-6 minutes, until the skin is golden brown
Step 4
Flip and cook on the other side for 2 minutes.
Step 5
Transfer the thighs to the prepared sheet pan and roast for 15-25 minutes, depending on the size of the thighs until cooked through or until it reaches 165 degrees F (70 degrees C) internal temperature. Sprinkle lightly with salt and set aside to rest.
Step 6
Meanwhile, make the stew. Drain all but about 3 Tbsp fat from the pan and turn the heat to medium-low. Add the Shallots (1 cup) and cook, stirring often, for 3-5 minutes, until tender and translucent. Turn the heat to low if the shallots begin browning too quickly.
Step 7
Add the Garlic (1 Tbsp) and cook for thirty seconds, until fragrant. Add Dry White Wine (1/2 cup) and cook, scraping any brown bits from the bottom of the pan, until about half the liquid has evaporated
Step 8
Add Low-Sodium Chicken Broth (3 cups) , Cannellini White Kidney Beans (3 cans) , Kosher Salt (1/2 Tbsp) , and Ground Black Pepper (1/2 tsp) and bring to a simmer over medium heat.
Step 9
Add Asparagus (1 2/3 cups) and simmer, partly covered, for about 5 minutes, until the asparagus is crisp-tender.
Step 10
Roughly chop Kale Leaves (1 bunch) , add them to the pot, and cook, tossing often, until wilted. (No need to chop if you are using spinach.) Add Frozen Green Peas (1/2 cup) and cook for 2 more minutes. If the stew is too thin at this point, simmer for a few more minutes to reduce the liquid.
Step 11
Off the heat, stir in juice from Lemon (1) , Grated Parmesan Cheese (1/3 cup) , and half of the Fresh Herbs (1/3 cup) . Season to taste with salt and pepper.
Step 12
For each serving, place a chicken thigh in a shallow bowl and ladle the stew around it. Zest the remaining Lemon (1) over the dish, then finish with a squeeze of lemon juice and a sprinkle of the remaining fresh herbs.
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Nutrition Per Serving
Calories
907
% Daily Value*
Fat
20.8 g
27%
Saturated Fat
4.7 g
24%
Trans Fat
0.1 g
--
Cholesterol
199.9 mg
67%
Carbohydrates
96.9 g
35%
Fiber
25.4 g
91%
Sugars
6.2 g
--
Protein
77.4 g
155%
Sodium
2211.2 mg
96%
Vitamin D
0.0 µg
0%
Calcium
315.0 mg
24%
Iron
12.0 mg
67%
Potassium
509.9 mg
11%
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