This Chicken and Bean Stew brings tender chicken, hearty white beans, and vegetables together in a flavorful one-pot meal. Cozy, simple, and perfect for an easy family dinner.
Easy Chicken and Bean Stew Recipe for a Quick Weeknight Dinner
This Chicken and Bean Stew is one of those dishes that warms both the kitchen and the table. It's simple to make, yet it always feels special when it comes together. What I appreciate most about this chicken and bean stew is how the recipe delivers that slow-cooked, comforting flavor without taking hours. Every time I make this chicken bean stew recipe, the aroma fills the house and reminds me why one-pot meals remain timeless favorites.
This chicken stew with beans works for any occasion, whether it's a relaxed weeknight or a family Sunday dinner. There's a depth to this hearty chicken stew that makes it taste like it has been simmering all afternoon, and that's exactly what makes it so enjoyable to serve.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken Leg Quarters: I love using leg quarters because the meat stays juicy and flavorful, and the bones give the stew that extra richness as it cooks.
- Onion, Spices & Pastes: Red onion with cumin, oregano, chili paste, and tomato paste creates the base of flavor I always rely on for warmth and depth.
- Tomatoes & Garlic: Blending them into a smooth sauce makes the stew velvety and gives it a comforting, homemade feel every time.
- Finishing Touches: A splash of red wine adds character, carrots bring sweetness, and the mix of raisins, honey, peas, and beans rounds it out into something hearty but still balanced. Fresh parsley at the end brightens it up.
How to Make Chicken and Bean Stew
You can find the complete printable Chicken and Bean Stew recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Brown the Chicken: Heat extra virgin olive oil in a large pot, season the chicken leg quarters with salt and pepper, and brown on both sides until golden. Remove and set aside.
2. Cook the Base: Sauté onion with salt until softened, then stir in cumin, oregano, chili paste, and tomato paste. Blend tomatoes with garlic, add to the pot, cook briefly, then stir in bay leaves and red wine.
3. Simmer with Vegetables: Add carrots, pour in chicken broth, and return the chicken to the pot. Cover and simmer gently for about 12 minutes.
4. Finish the Stew: Stir in raisins, honey, peas, and white beans, cooking for a few minutes more. Remove from heat, top with parsley, and serve warm.
What to Serve with Chicken and Bean Stew
This hearty chicken and bean stew is satisfying on its own, but I love pairing it with crusty bread or ciabatta to soak up the sauce. A light tomato salad or a fresh cucumber salad makes a great side. If you're in the mood for something heartier, roasted potatoes fit perfectly, too.
My Tips for Recipe Success
Layer the Flavors: I find that browning the chicken first gives the stew a richer base; don't rush this step.
Wine Reduction: Let the red wine simmer for at least 2 minutes so the flavor softens and blends into the sauce.
Storage Tip: Chicken and bean stew keeps well in the fridge for 2-3 days. I like to reheat slowly on the stove so the chicken stays tender.
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Recipe
Chicken and Bean Stew
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 5 Chicken Leg Quarters - Bone-in, skin-on
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 1 Red Onion - Chopped
- ½ teaspoon Kosher Salt
- 1 teaspoon Cumin
- 1 teaspoon Dry Oregano
- 2 tablespoon Chili Paste
- 2 tablespoon Tomato Paste
- 2 Tomatoes
- 3 Cloves Garlic
- 2 Bay Leaves
- 80 ml Red Wine
- 2 Carrots - Sliced
- 300 ml Chicken Broth
- 50 g Raisins
- 1 tablespoon Honey
- 40 g Frozen Peas
- 400 g White Beans - 1 can, drained and rinsed
- Parsley - Chopped
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the chicken leg quarters, season with salt and black pepper, and brown on both sides until golden. Remove the chicken and set aside.
- Add the chopped red onion with ½ teaspoon of salt and sauté until softened, about 5 minutes. Stir in the cumin, oregano, chili paste, and tomato paste, cooking for 1 minute to release their aroma.
- Blend the tomatoes and garlic until completely smooth, then pour the mixture into the pot and stir to combine. Let it cook for 5 minutes. Add the bay leaves and red wine, allowing the mixture to simmer for 2 minutes. Stir in the sliced carrots and mix until everything is evenly coated.
- Pour in the chicken broth and stir until the liquid is fully incorporated. Return the chicken to the pot and bring the mixture to a gentle simmer. Cover with a lid and cook for 12 minutes, stirring occasionally.
- Add the raisins and mix well. Stir in the honey, peas, and white beans, and cook for 5 minutes.
- Remove from the heat, sprinkle with parsley, and serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Suasan says
That chicken and bean stew looks like such a cozy, satisfying dish! I love how hearty it is with the beans, and the flavors must really deepen as everything simmers together. Definitely one I’d enjoy with some crusty bread on the side.