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Jamie Oliver Chicken Bean Stew Recipe

Jamie Oliver 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.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.