Chicken Stew with White Beans and Chard
with balsamic vinaigrette side salad

Name: Chicken Stew with White Beans and Chard
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 1 Apples, preferably a tart variety like Granny Smith, chopped; 5 oz Mixed greens; 2 Tbsp Sunflower seeds (sub any nuts); 1 Onions, medium, chopped; 8 oz Carrots, chopped; 2 cloves Garlic, chopped; 1 Tbsp Parsley (opt), chopped; 4 leaves Chard, any type, chopped, leaves and stems separate; 1 lb Chicken breasts, boneless and skinless, cubed; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/4 cup Flour, any gluten-free; 1 tsp Thyme, dried; 3 cups Stock, any type; 2 Bay leaves; 1 1/2 cups Peas, frozen

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

A hearty chicken stew that is packed with beans and greens is exactly the type of meal we look for in the coldest, darkest weeks of winter. This version was last featured in 2018.

Ingredients

Metric

Servings:

Balsamic Vinaigrette Salad:

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)

Chicken Stew with White Beans and Chard:

Onions, medium - 1 , chopped
Carrots - 8 oz , chopped
Garlic - 2 cloves , chopped
Parsley (opt) - 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

Prep

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 - 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.

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Make

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.
Serve stew with salad on the side. Enjoy!

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