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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.
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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I'm Lidey, and I create 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
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

VIEW ALL
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 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 Chicken Broth (3 cups) , 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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