Chicken and Bean Stew
This chicken and bean stew combines browned bone-in chicken and white beans with vegetables in a warmly spiced tomato-red wine sauce. Raisins and honey add gentle sweetness to this hearty one-pot dinner.
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
Check the Chicken Carefully: I use a meat thermometer because the precise cooking time can vary with the size of the leg quarters. The thickest part must reach at least 165°F (74°C).
Give the Wine Time to Reduce: Letting the red wine simmer for the full 2 minutes softens its sharper flavour before the broth goes into the pot.
Balance the Sweetness: The raisins and honey are intended to balance the tomatoes, wine, chili paste, and warm spices without making the stew taste overly sweet.
Stir the Beans Gently: I add the white beans near the end and fold them through carefully so they heat evenly without breaking apart.
Nutrition
Calories: 567kcal | Carbohydrates: 42g | Protein: 32g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 880mg | Potassium: 1153mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4787IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 5mg
