High Fructose Corn Syrup Free Garden Herb White Bean Chicken Stew
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the stew
- 1.5 lb boneless, skinless chicken thighs
- Ā½ tsp salt, plus more to taste
- 2 tbsp olive oil
- 2 medium leeks, white and light-green parts only, halved lengthwise and sliced into half-moons
- 1 medium fennel bulb, cored and thinly sliced
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 2 stalks celery, sliced
- 1 tsp fresh ginger, finely grated
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups baby spinach
- 3 tbsp fresh flat-leaf parsley, chopped
For serving
- 1 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate ā it will not be fully cooked through at this stage.
- 2
Reduce the heat to medium. Add the leeks, fennel, carrots, and celery to the pot. Cook, stirring occasionally, until the leeks and fennel are softened and translucent, about 6ā8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!