Butter Bean Chicken Stew

chicken, butter beans, carrots

Servings: 4 | Prep: 15 min | Cook: 45 min | Total: 60 min

Tags: comfort food, one-pot meal, stew

Ingredients

• 600.0 g chicken thighs (boneless, skinless)
• 400.0 g butter beans (canned, drained)
• 3.0 unit carrots (sliced)
• 1.0 unit onion (chopped)
• 3.0 unit garlic cloves (minced)
• 500.0 ml chicken stock
• 2.0 tbsp olive oil
• 1.0 tsp thyme (dried)
• 1.0 unit bay leaf
• 1.0 tsp salt (to taste)
• 0.5 tsp black pepper (freshly ground)
• 2.0 tbsp parsley (fresh, chopped)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Season chicken thighs with salt and pepper. Add to the pot and brown on all sides, about 5-7 minutes. Remove and set aside.
3. In the same pot, add chopped onion and minced garlic. Sauté until translucent, about 3 minutes.
4. Add sliced carrots and sauté for another 3 minutes until slightly tender.
5. Return the chicken to the pot. Add chicken stock, thyme, bay leaf, and bring to a simmer.
6. Reduce heat to low, cover, and let it cook for 20 minutes.
7. Add butter beans to the pot, stir gently, and cook uncovered for another 15 minutes until the chicken is cooked through and the carrots are tender.
8. Adjust seasoning with additional salt and pepper, if needed.