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4.5 from 18 votes

Spring White Bean Stew with Crispy Chicken Thighs

Servings: 4 to 6


  • 2 tablespoons olive oil
  • 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
  • Kosher salt and freshly ground black pepper
  • 1 cup thinly sliced shallots (about 3 to 4 shallots)
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • ½ cup dry white wine
  • 3 cups low-sodium chicken broth
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 8 ounces asparagus, trimmed and sliced ½-inch thick on the diagonal (about 10 to 12 spears)
  • 1 small bunch kale, stems discarded (6 to 8 ounces) or one (5-ounce) container baby spinach
  • ½ cup frozen green peas
  • Juice of two lemons, divided
  • 1/3 cup grated Parmesan or Pecorino cheese, plus more for serving
  • 1/3 cup chopped soft herbs, such as mint, dill, chives, or parsley, or a combination, divided
  • Lemon zest, for serving (optional)


  • Preheat the oven to 400 degrees and line a sheet pan with aluminum foil or parchment paper.
  • Heat the olive oil in a Dutch oven or other heavy pot set over medium-high heat. Meanwhile, pat the chicken thighs dry and season generously with salt and pepper.
  • Working in batches if necessary, carefully add the chicken thighs to the pot, skin-side down, spacing them evenly. Cook without moving for 4 to 6 minutes, until the skin is golden brown, then flip and cook on the other side for 2 minutes.
  • Transfer the thighs to the prepared sheet pan and roast for 15 to 25 minutes, depending on the size of the thighs, until cooked through. (The meat should register 165 degrees on an internal thermometer.) Sprinkle lightly with salt and set aside to rest.
  • Meanwhile, make the stew. Drain all but about 3 tablespoons fat from the pan and turn the heat to medium-low. Add the shallots and cook, stirring often, for 3 to 5 minutes, until tender and translucent. (Turn the heat to low if the shallots begin browning too quickly.) Add the garlic and cook for thirty seconds, until fragrant.
  • Add the wine and cook, scraping any brown bits from the bottom of the pan, until about half the liquid has evaporated. Add the chicken broth, white beans, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a simmer over medium heat.
  • Add the asparagus and simmer, partly covered, for about 5 minutes, until the asparagus is crisp-tender.
  • Roughly chop the kale leaves, add them to the pot, and cook, tossing often, until wilted. (No need to chop if you are using spinach.) Add the peas and cook for 2 more minutes. If the stew is too thin at this point, simmer for a few more minutes to reduce the liquid.
  • Off the heat, stir in the juice of one lemon, the Parmesan, and half the chopped herbs.  Season to taste with salt and pepper.
  • For each serving, place a chicken thigh in a shallow bowl and ladle the stew around it. Zest the remaining lemon over the dish, then finish with a squeeze of lemon juice and a sprinkle of the remaining fresh herbs.
    Note: The stew will thicken as it sits. Add additional chicken broth and taste for seasonings when reheating.
    Copyright 2020, Lidey Heuck, All Rights Reserved