- 1 lb chicken thighs cut into bite-sized pieces
- ¼ cup extra virgin olive oil
- 1 onion diced
- 8 garlic cloves roughly chopped
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon dried oregano
- 1 teaspoon chili flakes
- 1 lb canned white beans
- 3 cups chicken broth
- 2 lemons
- 8 oz spinach leaves
- ¼ cup chopped dill
- Sea salt to taste
- Freshly ground black pepper to taste
1 large Dutch oven
1 Chef’s Knife
1 Cutting Board
1 Citrus Juicer
1 Wooden Spoon
Prepare the Chicken: Start by trimming any excess fat from your chicken thighs. Cut the chicken into uniform bite-sized pieces, roughly 1–2 inches each. Uniform pieces ensure even cooking and a tender texture. Set the chicken aside in a bowl while you prepare the other ingredients. Chop Aromatics: Dice one medium onion into small, even pieces to ensure they cook evenly. Roughly chop eight garlic cloves—don’t worry about perfection, as they will soften and infuse the stew with flavor. Set these aromatics aside separately for easy access during cooking. Heat the Oil: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Pour in ¼ cup of extra virgin olive oil and let it warm until it shimmers. Olive oil is not just for cooking—it adds a subtle fruity richness and heart-healthy fats to the stew. Sauté the Aromatics: Add the diced onion and chopped garlic to the hot oil. Stir occasionally with a wooden spoon, cooking until the onions become translucent and soft, about 5 minutes. This step is crucial for developing the base flavor of the stew. Brown the Chicken: Lower the heat slightly to medium and add the prepared chicken pieces. Sprinkle in 1 tablespoon fresh rosemary leaves, 1 tablespoon dried oregano, 1 teaspoon chili flakes, sea salt, and freshly ground black pepper.Stir the chicken continuously to coat it evenly with the herbs and spices. Cook for 3–5 minutes until each piece is golden brown on all sides. Browning locks in juices and adds rich, savory depth. Add Beans and Broth: Drain and rinse 1 lb of canned white beans to remove excess sodium. Add the beans to the pot along with 3 cups of chicken broth. Squeeze the juice of one fresh lemon over the mixture to brighten the flavors.Stir gently to combine, ensuring the beans and chicken are evenly distributed. Simmer the Stew: Raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for approximately 20 minutes. This slow cooking allows the chicken to become tender while the beans absorb the aromatic broth. Incorporate Greens and Fresh Herbs: Add 8 oz of fresh spinach leaves to the pot, followed by ¼ cup of chopped dill. Stir gently until the spinach wilts and the herbs release their fragrance. This step adds vibrant color, freshness, and additional fiber to the dish. Adjust Seasoning: Taste the stew and adjust with sea salt, freshly ground black pepper, and additional lemon juice if desired. The lemon juice should be noticeable but balanced, giving the stew a refreshing, bright flavor. Serve and Enjoy: Ladle the hot stew into individual bowls. Serve with extra lemon wedges on the side and a slice of crusty warm bread for dipping.The stew is now ready to enjoy as a satisfying, nutritious, and comforting meal.
- Chicken breasts, ground chicken, or turkey can be used instead of thighs for a lighter variation.
- White beans may be substituted with canned chickpeas or garbanzo beans without altering the flavor significantly.
- Adjust the chili flakes according to your heat preference, or omit entirely for a milder stew.
- Fresh lemon juice is preferred for the bright, vibrant flavor it brings, but bottled juice may be used in a pinch.
- For meal prep, store the stew in an airtight container in the fridge for up to 4 days.
