Chicken Stew with White Beans and Chard
with balsamic vinaigrette side salad
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Garlic - 2 cloves, chopped
- Parsley - 1 Tbsp, chopped
- Chard, any type - 4 leaves, chopped, leaves and stems separate
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Flour, any gluten-free - 1/4 cup
- Thyme, dried - 1 tsp
- Stock, any type - 3 cups
- Bay leaves - 2
- Peas, frozen - 1 1/2 cups
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Apples, preferably a tart variety like Granny Smith - 1, chopped
- Mixed greens - 5 oz
- Sunflower seeds - 2 Tbsp (sub any nuts)
- Onions / Carrots / Garlic / Parsley - Prep as directed. Combine onions, carrots, and garlic. Store parsley separately. (Can be done up to 5 days ahead)
- Make vinaigrette - (Double if making Wednesday’s meal.) Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Chard - Chop chard, keeping leaves and stems separate. (Can be done up to 3 days ahead)
- Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Apples - Chop apples.
- Beans - Drain and rinse.
- Heat a Dutch oven or large skillet with cooking oil over medium-high heat. Add chicken and saute just until the outside of the chicken is cooked, ~3 minutes. Transfer chicken to a plate and return pan to the heat.
- To the hot pan add onions, carrots, garlic, and chard stems with a pinch of salt. Saute until softened, 4 to 5 minutes. Add parsley and saute for 1 minute more.
- Add flour and thyme and stir for ~1 minute, until no white spots of flour remain.
- Add stock, bay leaves, and peas (no need to defrost them first) and bring to a simmer, scraping up any brown bits on the bottom of the pan.
- Stir in chicken, beans, and chard leaves and reduce heat to low.
- Simmer stew on low for 10 minutes to let the flavors come together and the chicken cook through. Taste and season with some salt and pepper, if needed.
- When stew is nearly finished simmering, toss mixed greens with apples, sunflower seeds, and vinaigrette (reserve half the vinaigrette if doubled).
- Serve stew with salad on the side. Enjoy!
This was very good! Had the boyfriend licking the bowl. I somehow ended up with the opposite problem as others and ended up having to thicken the stew more for our liking, I also added a frozen veggie medley instead of just peas. Can’t wait to make this ultimate comfort food again!0 Helpful
My husband and I loved this! I used homemade chicken broth plus added some extra water since reviews said it was too thick. I cooked the dumplings on the stovetop rather than in the oven- just dropped 2 T dollops of batter on top of the stew, covered with a lid, and cooked 15 min or so at a simmer. Soooooo delicious and comforting.0 Helpful
Loved it. Easy to make. Used smoked sea salt which added to the yumminess. Will definitely make it again and will add a bit more stock then the recipe calls for.0 Helpful
Enjoyed getting to learn how to make biscuits. Hadn't done that before. For some reason, Thyme came through somewhat overpoweringly in my dish. Maybe different or additional spices would be good. Also had to add more broth. Overall: filling, interesting, but sort of bland.0 Helpful
Tasty, but the stock did cook away in the oven, will need to adjust how prepared in the smaller servings0 Helpful