Mediterranean-Style Chicken And Bean Stew Recipe

Name: Mediterranean-Style Chicken And Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 4 whole skinless chicken thighs; 1 fennel bulb, quartered,cored and thinly sliced crosswise; 1 small onion, thinly sliced; 2 cloves garlic, thinly sliced; 1 (15 ounce) can roman beans or (15 ounce) can pinto beans, preferably goya,drained and rinsed; 1 (12 ounce) can whole tomatoes, finely chopped,juice reserved; 12 oil-cured black olives, pitted and quartered lengthwise; 6 sun-dried tomatoes, thinly sliced; 1 tablespoon tomato paste; 2 teaspoons rosemary, coarsely chopped; 1 large dried red chili (optional); salt & freshly ground black pepper; 1/2 cup water

Servings: persons

3 tablespoons extra virgin olive oil
4 whole skinless chicken thighs
1 fennel bulb, quartered,cored and thinly sliced crosswise
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
1 (15 ounce) can roman beans or (15 ounce) can pinto beans, preferably goya,drained and rinsed
1 (12 ounce) can whole tomatoes, finely chopped,juice reserved
12 oil-cured black olives, pitted and quartered lengthwise
6 sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
2 teaspoons rosemary, coarsely chopped
1 large dried red chili (optional)
salt & freshly ground black pepper
1/2 cup water

1
Heat the olive oil in a large skillet.
2
Add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side.
3
Transfer to a platter.
4
Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
5
Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile.
6
Season with salt and pepper and bring to a simmer.
7
Cook over low heat until the juices thicken slightly, about 4 minutes.
8
Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turning the chicken halfway through.
9
Season the stew with salt and pepper and serve.
10
The chicken stew can be refrigerated for up to 2 days.

3004

kcal

Calories

321

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 4 whole skinless chicken thighs, 1 fennel bulb, quartered,cored and thinly sliced crosswise, 1 small onion, thinly sliced, and more.

Yes, Mediterranean-Style Chicken And Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean-Style Chicken And Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions