Chicken and white bean tomato stew
A spoonable chicken and cannellini bean stew that needs no separate rice or pasta. Add the beans near the end so they keep their shape.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 600g raw boneless skinless chicken thighs, cut into 3cm pieces
- 2 × 400g tins cannellini beans, drained and rinsed (about 480g drained)
- 400g tin chopped tomatoes
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 1 tsp dried thyme
- 200ml water
- Black pepper, to taste
Method
- Prepare the ingredients
Drain and rinse the beans in a sieve. Chop onion and garlic before cutting the chicken on a separate board. Wash hands and clean the board and knife after handling raw poultry.
- Soften the onion
Heat the oil in a large lidded casserole over a medium heat. Cook the onion for 7 minutes, stirring, then add the garlic and thyme for 1 minute.
- Start the chicken
Add the chicken and turn for 5 minutes. Add the tomatoes and water, bring to a simmer and cover. Simmer gently for 15 minutes, stirring occasionally; browning alone does not cook the chicken through.
- Add the beans
Stir in the drained beans. Simmer uncovered for 7–10 minutes until the sauce is spoonable and the thickest chicken pieces reach 75°C for 30 seconds. Extend cooking if needed, adding a splash of water if the sauce catches.
- Serve
Season with pepper and divide the chicken, beans and sauce between four bowls.
Make it work with what you have
- Tinned butter beans can replace cannellini beans at the same drained weight. Dried beans need separate preparation and cannot go straight into this pan.
- Use boneless thighs, not bone-in pieces, for these timings.