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

Name: Chicken Stew with White Beans and Chard
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 1/2 lb Carrots, chopped; 2 cloves Garlic, chopped; 1/2 bunch Chard, any type, leaves torn, stems chopped; 1 lb Chicken breasts, boneless and skinless (sub thighs), 1" (2.5 cm) cubes; 1 can Beans, cannellini or butter (14 oz / 397 g can), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Vinegar, red or white wine; 2 1/2 cups Stock, chicken or vegetable; 2 Bay leaves (opt); 1/2 Bell peppers, red, sliced; 1 1/2 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 tsp Maple syrup; 2 Tbsp Oil, cooking; 3 oz Mixed greens

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This chicken stew is both hearty and healthy thanks to the addition of creamy white beans and savory green chard. Served with a simple side salad, it's a great meal for cooler weather.

Ingredients

Metric

Servings:

Chicken Stew with White Beans and Chard:

Onions, medium - 1/2 , chopped
Carrots - 1/2 lb , chopped
Garlic - 2 cloves , chopped
Chard, any type - 1/2 bunch , leaves torn, stems chopped
Chicken breasts, boneless and skinless (sub thighs) - 1 lb , 1" (2.5 cm) cubes
Beans, cannellini or butter (14 oz / 397 g can) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Vinegar, red or white wine - 1 tsp
Stock, chicken or vegetable - 2 1/2 cups
Bay leaves (opt) - 2

Side Salad with Balsamic Vinaigrette:

Bell peppers, red - 1/2 , sliced
Vinegar, balsamic - 1 1/2 Tbsp
Mustard, Dijon - 2 tsp
Maple syrup - 2 tsp
Oil, cooking - 2 Tbsp
Mixed greens - 3 oz

Prep

Onions / Carrots / Garlic - Prep as directed (you can chop these by hand or pulse them a few times in a food processor). Slice bell peppers for the salad. (Can be done up to 5 days ahead)
Chard - Prep as directed. (Can be done 1 day ahead)
Chicken - Chop into 1" (2.5 cm) cubes. Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Drain and rinse beans.

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Make

Heat a Dutch oven or sauce pan over medium heat. Add oil and chicken and saute until chicken is cooked through, ~5 minutes. Transfer chicken to a plate and return pan to the heat. If the pan is very dry, add a splash of cooking oil and then then onions, carrots, chard stems (reserve the leaves), garlic and vinegar with a sprinkle of salt. Saute until softened, 3 to 4 minutes.
Add in stock, beans, chard leaves and bay leaves and bring to a simmer. Simmer until chard leaves are wilted, 2 to 3 minutes
Add chicken and simmer for 1 minute more. Season with salt and pepper.
Combine vinegar, mustard, maple syrup and oil. Season with some salt and pepper. Toss greens and bell peppers with dressing.
Serve stew with salad on the side and enjoy!

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