Greek Chicken Beans Stew
A bright and hearty Greek-inspired chicken stew with tender white beans, fresh spinach, and a garlicky lemon broth. High in protein and fiber, rich in healthy fats, and quick to prepare, this one-pot meal is perfect for weeknight dinners, meal prep, or a cozy, nourishing lunch.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- 1 measuring cup
- 1 tablespoon and teaspoon
- 1 wooden spoon or spatula
- Citrus juicer (optional)
Ingredients
- 1 lb chicken thighs cut into bite-sized pieces
- ¼ cup extra virgin olive oil
- 1 medium onion diced
- 8 garlic cloves roughly chopped
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon dried oregano
- 1 teaspoon chili flakes
- 1 lb canned white beans drained and rinsed
- 3 cups chicken broth
- Juice of 2 lemons
- 8 oz fresh spinach leaves
- ¼ cup fresh dill chopped
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Chicken Pieces: Start by trimming any excess fat from your chicken thighs. Cut the meat into uniform bite-sized pieces, roughly 1 to 2 inches each. Ensuring similar sizes will help the chicken cook evenly and remain juicy. Place the chicken in a bowl and set aside while you prepare the other ingredients.
- Chop the Aromatics: Peel and dice the onion into small, even cubes to release its natural sweetness when sautéed. Roughly chop the garlic cloves to maximize their garlicky aroma. Keep the garlic slightly chunky if you prefer bursts of flavor in the stew. Set aside both the onion and garlic so they’re ready to cook.
- Heat the Olive Oil: Place a large pot or Dutch oven over medium-high heat. Pour in the extra virgin olive oil and allow it to warm until it shimmers. This will help release the flavor of the aromatics without burning them. Olive oil adds heart-healthy monounsaturated fats and a smooth Mediterranean flavor to the stew.
- Sauté the Onion and Garlic: Add the diced onion and chopped garlic to the heated olive oil. Stir frequently with a wooden spoon to prevent sticking. Cook until the onion becomes translucent and fragrant, about 5 minutes. This step forms the flavorful base of your stew, infusing it with aromatic depth.
- Brown the Chicken: Add the prepared chicken pieces to the pot along with fresh rosemary leaves, dried oregano, and chili flakes. Season generously with sea salt and freshly ground black pepper. Stir continuously to coat the chicken with the herbs and oil. Allow the chicken to brown on all sides, about 3 to 5 minutes. Browning locks in juices and creates richer flavor.
- Incorporate the Beans and Broth: Drain and rinse the canned white beans to remove excess sodium. Add them to the pot along with 3 cups of chicken broth. Stir gently to combine. The beans provide fiber, protein, and a creamy texture, creating a hearty base for the stew.
- Add Lemon Juice: Squeeze the juice of one lemon into the pot, taking care to remove any seeds. The lemon juice adds a bright, tangy note that balances the richness of the chicken and olive oil. Stir the mixture to combine flavors evenly.
- Simmer the Stew: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot partially with a lid. Let the stew simmer for about 20 minutes, stirring occasionally. This slow cooking allows the chicken to become tender, the beans to absorb flavor, and the broth to thicken slightly.
- Add Spinach and Dill: Wash and roughly chop fresh spinach leaves. Add them to the simmering stew along with the chopped fresh dill. Stir until the spinach wilts and integrates into the stew. The greens add vibrant color, nutrients like vitamin A and C, and a refreshing herbal note from the dill.
- Adjust Seasoning and Lemon: Taste the stew carefully and adjust the seasoning with additional sea salt, black pepper, or extra lemon juice if needed. This final step ensures the flavors are balanced—bright, savory, and slightly tangy.
- Serve and Garnish: Ladle the hot stew into individual bowls. Serve with extra lemon wedges on the side for those who enjoy an extra zesty kick. Pair with warm, crusty bread to soak up the flavorful broth. Garnish with a sprinkle of fresh dill for an elegant finish.
Notes
- Chicken thighs are ideal for tenderness; chicken breasts or turkey can be substituted.
- White beans can be replaced with chickpeas or garbanzo beans for variety.
- Adjust lemon juice to taste for a brighter or milder flavor.
- Fresh herbs enhance flavor, but dried herbs work if needed.
- Browning the chicken before simmering adds richness and depth to the stew.
- For a thicker broth, mash a few beans against the pot during cooking.
- Simmer gently to prevent chicken from drying and to allow flavors to meld.
- Can be made ahead and stored in the fridge for up to 4 days.
- Freezes well in portioned containers for up to 3 months.
- Spinach is best added at the end to preserve texture and color.
