Chicken and butterbean stew with carrots and leaks in a thyme and mustard flavoured broth is a simple, delicious and hearty one-pot wonder!
This recipe can be cooked and prepared in around an hour, and most of the cooking is hands-off and very easy.
Chicken and White Bean Stew
You can't beat a one-pot stew to keep you warm and cosy on a wintry day.
My site is littered with examples from classics like my very British beef and dumpling stew and beef bourguignon, to made-up dishes like my pork, bean and black pudding stew and chicken liver stew.
This recipe falls firmly in the made-up category, and it's delicious.
Chicken thigh meat and butterbeans form the heart of this stew, and they are complemented with sweet carrots and mild leeks.
Everything is cooked in a simple broth flavoured with Dijon mustard, brandy and thyme.
It's all very simple, and with a cooking/preparation time of around an hour, it is pretty quick too, for a stew!
Frequently Asked Questions
Can I use bone in chicken?
Yes, this works well with whole chicken legs, thighs or drumsticks; however, you will need to cook it a little longer. Approximately 10-15 minutes longer.
Can I use chicken breast?
You can, but it really does not add anything to this recipe. It also risks becoming a little dry.
Can I use other beans?
Yes, this recipe works just as well with any form of white bean. But butterbeans have the most wonderful texture that works incredibly well in this recipe.
Can I use different vegetables?
Yes, this is a great recipe for using up leftover vegetables.
You should be aware that root vegetables like swede and celeriac will just about cook in roughly the same time as the carrot, although you will need to make sure you cut them fairly small (1cm or half an inch).
If you are using softer vegetables like green beans, broccoli or cauliflower, they will only need 10 minutes or so, or they will become soft and soggy. So add them later in the cooking process.
Can I cook this in advance?
Yes, this recipe is a wonderful dish to prepare in advance and reheat. It will store in the fridge for 2-3 days in an airtight container.
Servin Suggestions
The chicken and butterbean stew is a perfectly balanced one-pot dinner, and it doesn't really need a side dish.
However, all of that lovely mustardy broth begs for a nice hunk of bread to dip into it.
Regular visitors will know that I am not much of a baker... so I usually grab a loaf that takes my fancy at the supermarket.
If I were to bake a loaf for this dish, I would probably choose a soda bread, mainly because it is super simple, but it will also cook in less time than it takes to make the stew, with no proving required!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" heavy-based saucepan with a lid
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Chicken and Butterbean Stew Recipe
Ingredients
- 300 g Chicken Thigh Meat 11oz
- 1 Medium Onion 150g
- 1 Medium Leek 200-250g
- 2 Medium Carrots 250g
- 400 g Cooked Butterbeans 14oz (Tinned or jarred are fine)
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 75 ml Brandy ⅓ Cup
- 350 ml Chicken Stock 1½ Cups
- 1 tablespoon Dijon Mustard
- 35 g Butter 2 Tbsp
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Cut the onion in half, peel it and cut it into a 1cm (just under ½") dice.
- Cut the carrots into 1cm (just under ½") rings.
- Heat a 20cm or 8" saucepan over a medium heat, add the butter, and when it has melted, toss in the carrots and onions, cook for 10 minutes, stirring occasionally.
- Clean the leek and cut it into 1½cm (just over ½") rings.
- Cut the chicken into bite-sized pieces.
- Add the chicken, the leeks, salt and pepper, then cook for 3-4 minutes.
- Turn the heat up to high, pour in the brandy and cook until it has almost all evaporated.
- Add the thyme, bay leaf, and butterbeans, then pour over the stock, and stir in the Dijon mustard.
- Add a lid and cook over a low heat for 35 minutes, then serve.
