This Jamie Oliver Chicken Bean Stew is a deliciously hearty dish that’s packed with tender chicken, creamy beans, and vibrant vegetables. Bursting with wholesome ingredients and flavored with herbs and spices, this stew is perfect for a comforting dinner any night of the week.

What is Jamie Oliver’s Chicken Bean Stew?

Chicken Bean Stew is a one-pot dish made with succulent chicken, a variety of beans, and a rich tomato-based sauce. Jamie Oliver’s recipe emphasizes simplicity and wholesome ingredients, resulting in a meal that’s nutritious, satisfying, and full of flavor.

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Why You Should Try This Recipe

One-pot meal: Easy to prepare and clean up.
Packed with protein: Combines lean chicken with fiber-rich beans.
Versatile: Easily customizable with different beans and vegetables.
Comforting and flavorful: A warm and hearty dish for any season.
Meal prep-friendly: It tastes even better the next day.

Ingredients Needed for Jamie Oliver Chicken Bean Stew

For the Stew:

4 chicken thighs, bone-in, skin-on
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
2 celery sticks, chopped
1 red bell pepper, diced
1 tsp smoked paprika
1 tsp dried thyme
1 can (400g) chopped tomatoes
1 can (400g) cannellini beans, drained and rinsed
1 can (400g) kidney beans, drained and rinsed
500ml chicken stock
Salt and black pepper, to taste

Optional Garnish:

Fresh parsley, chopped
Grated Parmesan cheese

Kitchen Equipment Needed

Large casserole dish or heavy-bottomed pot
Wooden spoon
Knife and chopping board

Instructions to Make Jamie Oliver Chicken Bean Stew

Brown the Chicken: Heat 1 tablespoon of olive oil in a large casserole dish over medium heat. Season the chicken thighs with salt and pepper, then add them to the dish, skin-side down. Brown the chicken on both sides, about 4-5 minutes per side. Remove and set aside.
Sauté the Vegetables: In the same dish, add the remaining olive oil. Sauté the onion, garlic, carrots, celery, and red bell pepper for 5-7 minutes until softened.
Add the Spices and Tomatoes: Stir in the smoked paprika and dried thyme, cooking for 1 minute to release their aroma. Add the chopped tomatoes and stir well.
Combine the Ingredients: Return the chicken thighs to the pot, then add the cannellini beans, kidney beans, and chicken stock. Stir to combine and bring to a simmer.
Simmer the Stew: Cover the dish with a lid and reduce the heat to low. Simmer for 30-35 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
Season and Finish: Taste the stew and adjust the seasoning with salt and pepper as needed. For extra flavor, garnish with fresh parsley or a sprinkle of Parmesan cheese before serving.

What to Serve With Jamie Oliver Chicken Bean Stew

Crusty bread: Perfect for soaking up the flavorful sauce.
Rice or quinoa: A hearty grain to complement the stew.
Green salad: Adds freshness and balance.
Mashed potatoes: For an extra comforting side dish.

Pro Tips for the Perfect Jamie Oliver Chicken Bean Stew

Use bone-in chicken: Adds more flavor to the stew.
Experiment with beans: Swap out cannellini or kidney beans for chickpeas or butter beans.
Adjust the spices: Add a pinch of chili flakes for a spicy kick.
Cook low and slow: This allows the flavors to develop fully.
Make it vegetarian: Replace the chicken with extra beans or lentils and use vegetable stock.

How Do I Store Jamie Oliver Chicken Bean Stew?

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in individual portions for up to 3 months. Defrost in the fridge before reheating.

How Do I Reheat Jamie Oliver Chicken Bean Stew?

Stovetop: Reheat gently over medium heat until warmed through.
Microwave: Heat individual portions in a microwave-safe bowl for 2-3 minutes, stirring halfway.

Nutrition Value (per serving):

Calories: 350
Protein: 30g
Fat: 15g
Carbohydrates: 25g
Fiber: 8g

FAQs

Can I make chicken bean stew in a slow cooker?

Yes, chicken bean stew can be made in a slow cooker. Brown the chicken and sauté the vegetables in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors are fully developed.

What beans work best in chicken bean stew?

Cannellini beans, kidney beans, and butter beans are excellent choices for chicken bean stew due to their creamy texture and ability to absorb flavors. You can also use chickpeas or black beans for variation.

How do I thicken chicken bean stew?

To thicken the chicken bean stew, remove some of the beans and mash them before stirring them back into the stew. Alternatively, let the stew simmer uncovered for a few minutes to reduce the liquid and create a thicker consistency.

Can I freeze chicken bean stew?

Yes, chicken bean stew freezes well. Allow it to cool completely, then store in airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave before serving.

Final Words

This Jamie Oliver Chicken Bean Stew Recipe is a wholesome, flavorful dish that’s perfect for any occasion. With its tender chicken, rich sauce, and nutritious beans, it’s a comforting meal that’s both healthy and satisfying. Give it a try, and enjoy the cozy, home-cooked flavors of this delicious stew!

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