This Chicken and Bean Stew combines browned bone-in chicken and white beans in a tomato-red wine sauce balanced with cumin, oregano, raisins, and honey. It cooks in one pot in about 45 minutes, giving you tender chicken, soft beans, and a rich, sweet-savory dinner without a long simmer.
Why You'll Love Chicken and Bean Stew
- Richness from the Chicken: Bone-in leg quarters add depth to the sauce while staying tender as they simmer.
- Balanced Sweet-Savory Flavor: Raisins and honey soften the tomatoes, red wine, chili paste, and warm spices.
- Beans without Extra Preparation: Canned white beans make the stew substantial and only need a few minutes in the sauce.
- A Complete One-Pot Dinner: Chicken, beans, and vegetables cook together, leaving little else to prepare.
Whenever I make this chicken and bean stew, the first thing I notice is how the aroma changes as each ingredient goes into the pot. The browned chicken, warm spices, tomatoes, and red wine gradually make the kitchen feel ready for dinner. That is one reason I enjoy one-pot recipes so much: the cooking becomes part of the evening instead of something that needs constant attention. It gives me the same relaxed feeling I look for when making creamy honey mustard chicken or garlic butter chicken thighs, but this stew is more substantial because the beans and vegetables are already built into the meal.
What I appreciate most about this method is that the flavor comes from the order in which everything cooks rather than from simmering the stew all afternoon. Browning the chicken creates the savory base, while cooking the spices and pastes before adding the liquid makes the sauce taste deeper. Blended tomatoes and garlic give it a smooth texture, and the red wine adds richness before the raisins and honey bring in gentle sweetness. That sweet-savory combination reminds me of my Persian chicken with saffron tomato sauce and raisins, while the white beans give the stew the satisfying quality I love in Fabada Asturiana.
Key Ingredients in Chicken and Bean Stew
You will find the exact measurements in the recipe card, but these are the four ingredient groups that shape the stew.
- Chicken Leg Quarters: I use bone-in, skin-on leg quarters because they stay tender as they simmer and add more richness to the sauce than small pieces of boneless chicken.
- Red Onion, Spices, and Pastes: Ground cumin, dried oregano, chili paste, and tomato paste create the warm, savory foundation. Cooking them briefly with the onion helps their flavors blend into the sauce.
- Tomatoes, Garlic, and Red Wine: I blend the tomatoes and garlic until smooth so they form the base of the sauce. Red wine adds another layer of depth without making the stew heavy.
- White Beans, Vegetables, Raisins, and Honey: White beans, carrots, and peas make the stew substantial, while the raisins and honey provide a gentle sweetness that balances the tomatoes, wine, and chili paste.
How to Make Chicken and Bean Stew
The complete printable recipe with measurements is in the recipe card below, but this is how the method comes together. You can find the complete printable Chicken and Bean Stew recipe with measurements below.
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. Build the Tomato 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 Stew: Add carrots, pour in chicken broth, and return the chicken to the pot. Cover and simmer gently for about 12 minutes.
4. Add the Beans and Finish: Stir in raisins, honey, peas, and white beans, cooking for a few minutes more. Remove from heat, top with parsley, and serve warm.
Tips for Chicken and Bean Stew
Give the Chicken Space: I use a large pot so the chicken leg quarters have enough room to brown properly. If they are packed too closely together, they release moisture and steam instead of developing a golden surface.
Cook the Tomato Base Properly: Let the blended tomatoes and garlic cook for the full five minutes before adding the wine. I find this removes the raw tomato taste and gives the finished sauce more depth.
Maintain a Gentle Simmer: I keep the heat low enough for the sauce to bubble softly. A vigorous boil can make the chicken tougher and cause the sauce to reduce too quickly.
Finish with Fresh Parsley: Add the parsley after taking the stew off the heat. I like how its fresh flavor lifts the richer tomato, wine, and spice notes without getting lost in the sauce.
Storage
I keep leftover chicken and bean stew covered in the refrigerator for 2-3 days. When reheating, I warm it slowly on the stove over low heat so the chicken stays tender and the beans do not break apart.
What to Serve with Chicken and Bean Stew
I like serving this stew with homemade ciabatta bread because its airy crumb is ideal for soaking up the tomato-red wine sauce. For something lighter, marinated tomatoes bring a fresh, garlicky contrast, while Greek lemon potatoes make the meal more substantial.
Try These Stew Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Chicken and Bean Stew
Ingredients
- 2 tablespoon extra virgin olive oil
- 5 bone-in, skin-on chicken leg quarters
- 1 teaspoon kosher salt - divided
- ¼ teaspoon freshly ground black pepper
- 1 red onion - chopped
- 1 teaspoon ground 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
- 1 can white beans - 14-ounce / 400 g, drained and rinsed
- Chopped fresh parsley - for serving
Instructions
- Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Season 5 bone-in, skin-on chicken leg quarters with ½ tsp kosher salt and ¼ tsp freshly ground black pepper, then brown them on both sides until golden. Transfer to a plate.
- Add 1 red onion, chopped, and the remaining ½ tsp kosher salt to the pot. Cook for 5 minutes, then stir in 1 tsp ground cumin, 1 tsp dry oregano, 2 tbsp chili paste, and 2 tbsp tomato paste. Cook for 1 minute.
- Blend 2 tomatoes with 3 cloves garlic until smooth. Pour into the pot and cook for 5 minutes. Add 2 bay leaves and 80 ml red wine, simmer for 2 minutes, then stir in 2 carrots, sliced.
- Pour in 300 ml chicken broth and return the chicken to the pot. Cover and simmer gently for 12 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C).
- Stir in 50 g raisins, 1 tbsp honey, 40 g frozen peas, and 1 drained and rinsed can of white beans. Cook for 5 minutes, then remove from the heat, finish with chopped 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.