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Stewed Chicken with Tomatoes and White Beans. Hearty, delicious and warming to your body, these are all the things I want in the fall. 
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5 from 1 vote

Stewed Chicken with White Beans and Tomatoes

Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main or Side Dish
Cuisine: American
Keyword: best chicken enchiladas, chicken and white beans, stewed chicken, stewed chicken with white beans
Servings: 4

Equipment

  • oven safe big pot or Dutch oven with lid

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.