Ingredients
- 350 g chicken breast (about 2 small halves), use more if desired
- sea salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter (unsalted), divided (30 g)
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- 3 tablespoons flour (25 g)
- 750 ml chicken broth (good quality), plus more as needed
- 1 x 400 g can white beans (such as cannellini or butter beans), drained and rinsed
- 60 ml heavy cream (1/4 cup)
- 1 tablespoon freshly squeezed lemon juice, or to taste (optional)
- chopped fresh parsley, to serve
Instructions
- Brown the chicken: Season the chicken breasts with salt and pepper. Heat the olive oil and 1/2 tablespoon butter in a Dutch oven or large pot over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden but not cooked through. Transfer to a cutting board and leave to rest for a few minutes, then cut into bite-sized pieces.
- Cook the vegetables: Reduce the heat to medium and add the remaining 1 1/2 tablespoons butter. Add the onion, carrots and celery and cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic, rosemary and thyme and cook for another minute.
- Simmer the stew: Sprinkle over the flour and cook, stirring, for about 30 seconds. Gradually pour in 750 ml broth, stirring well and scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then return the chicken and any accumulated juices to the pot. Simmer gently for about 5 minutes, or until the chicken is cooked through and the broth has thickened slightly.
- Finish the stew: Stir in the white beans and cream and simmer gently for 2–3 minutes, until the beans are heated through. Add more broth as needed to reach your preferred consistency. Stir in the lemon juice, if using, and season to taste with salt and pepper. Sprinkle with chopped parsley and freshly ground black pepper to serve. Enjoy!
Nutrition
Notes
- Add more vegetables: Pointed cabbage, kale or spinach are all great additions to this chicken and white bean stew. Add finely shredded cabbage or chopped kale towards the end of cooking and simmer until tender; stir in spinach just before serving, as it only needs a minute or two to wilt.