Red Meat Allergy Friendly Garden Herb White Bean Chicken Stew
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Learn more →Ingredients
4 servings
For the stew
- 1.5 lb boneless, skinless chicken thighs
- ½ 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 ½-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 — 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 6–8 minutes.
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