Stewed Chicken with Tomatoes and White Beans

Stewed Chicken with Tomatoes and White Beans. Hearty, delicious and warming to your body, these are all the things I want in the fall. 

I’m coming in HOT with my second chicken recipe this week! Remember I said I bought a bunch of chicken in bulk? Well, I’m putting the chicken thigh meat to good use! 

I have to ask: do you love bone-in, skin-on chicken thigh meat as much as I do?

My Favorite Things About Fall

Fall is my favorite season, then winter, and then spring and then summer. I don’t like hot weather. It’s crazy because I grew up in Texas so you would think I’d be used to hot weather. I just don’t like it. Warm, I can do. Warm weather I love. But when it’s boiling hot outside and humid, I can’t stand it. 

That’s why when fall finally rolls around, I can so excited! Soup season, comfort food, fall baking, fall CLOTHES, boots (I just bought these) warm blankets, thick socks, I could go on and on. 

Stewed Chicken with Tomatoes and White Beans

This dish was soooooo good. Maybe one of my favorites from this week! I absolutely adore Cannellini beans. This dish kind of reminded me of a cassoulet. Just like easy, good comfort food. OK, mainly because of the beans. 

More Recipes Using Cannellini Beans

Here are some of my favorite recipes using white beans.

Whole Grain Pasta with white beans and tomatoes

White Bean Salad with Farro

Pasta with Tomatoes, White beans and artichokes

Pasta e Fagioli

Stewed Chicken with Tomatoes and White Beans

I hope you try this recipe and enjoy! I know this is something I will be making into the winter!

Print Recipe

5 from 1 vote

Stewed Chicken with White Beans and Tomatoes

Prep Time10 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Main or Side Dish

Cuisine: American

Keyword: best chicken enchiladas, chicken and white beans, stewed chicken, stewed chicken with white beans

Servings: 4

Author: hipfoodiemom

Equipment

• oven safe big pot or Dutch oven with lid

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Ingredients

• 4 pieces chicken thighs skin-on, bone-in
• kosher salt
• pepper
• 3 tablespoons unsalted butter cubed
• 1 tablespoon olive oil extra virgin
• 1 medium onion sliced into strips
• 3 cloves garlic minced
• 1 (28 oz.) can crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 2 (15.5 oz. cans) Cannellini white beans drained and rinsed
• 3 to 4 sprigs fresh thyme

Instructions

• Preheat your oven to 350 degrees. Season chicken thighs on all sides with salt and pepper. Using a dutch oven, melt the butter with oil over medium-high heat. Add the chicken and cook, turning often, until browned on all sides, about 6 to 7 minutes. Transfer to a plate and set aside.
• Remove all but 1 tablespoon of fat from your pot*. Add the onion and cook, stirring often, until softened, for about 3 minutes. Add the garlic and sauté for 30 seconds. Add the tomatoes and Worcestershire sauce, mix together and bring to a low boil, stirring to pick up any browned bits on bottom of pot. Stir in the drained and rinsed beans and add the chicken back in, nestling the chicken in the tomato sauce and bean mixture.
• Add the thyme sprigs on top and place the lid on top of your dutch oven. Bake in the oven for 50 to 55 minutes; longer if you want the chicken to be falling off the bones. Remove from the oven. Season with salt and pepper if needed. Discard thyme sprigs and serve immediately. Enjoy!

Notes

*you will get a lot of fat from the chicken skin and the oil and butter that's already in the pot. You'll want to remove some of this before cooking your onions. If you are uncertain how to do this, simply turn off your heat and dab a paper towel in the pot to soak up some of the excess fat. Alternatively, you can use a spoon to remove the fat and reserve in a jar or bowl if you want to save and reuse for later use.