Best 6 Ww Chicken And White Bean Stew With Lemon And Sage Recipes

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Indulge in a hearty and flavorful journey with our collection of chicken and white bean stew recipes, brimming with tangy lemon and earthy sage. Discover a symphony of flavors in each dish, where succulent chicken and tender white beans dance together in a rich, aromatic broth. Embark on a culinary adventure that promises to tantalize your taste buds and warm your soul.

**Recipe 1: Classic Chicken and White Bean Stew with Lemon and Sage**

This timeless recipe embodies the essence of comfort food, featuring tender chicken, plump white beans, and a medley of vegetables swimming in a luscious broth infused with lemon and sage. The perfect balance of zesty and savory flavors makes this stew an irresistible choice for a cozy meal.

**Recipe 2: Tuscan-Inspired Chicken and White Bean Stew**

Transport yourself to the heart of Tuscany with this rustic stew, where sun-kissed tomatoes, vibrant bell peppers, and aromatic rosemary join forces to create a vibrant and flavorful broth. Succulent chicken and hearty white beans add a satisfying texture, while a touch of red wine lends a subtle depth of flavor.

**Recipe 3: Spicy Chicken and White Bean Stew with Chipotle and Lime**

Experience a vibrant fusion of flavors in this spicy stew, where tender chicken and creamy white beans meet the fiery heat of chipotle peppers and the refreshing tang of lime. This dish promises an explosion of taste in every bite, making it a perfect choice for those who love a bit of heat.

**Recipe 4: Slow-Cooker Chicken and White Bean Stew**

Embrace the convenience of slow cooking with this hassle-free recipe. Simply toss all the ingredients into your slow cooker and let it work its magic. The result is a fall-off-the-bone tender chicken, perfectly cooked white beans, and a rich, flavorful broth that will fill your home with an inviting aroma.

**Recipe 5: Lemon-Sage Chicken and White Bean Soup**

For a lighter and more refreshing take on the classic stew, try this zesty soup. With a focus on bright lemon and earthy sage flavors, this soup is perfect for those seeking a vibrant and flavorful meal that won't weigh them down. Enjoy it as a starter or a light lunch.

**Recipe 6: Chicken and White Bean Stew with Spinach and Feta**

This Mediterranean-inspired stew combines the goodness of chicken and white beans with the vibrant flavors of spinach and tangy feta cheese. The result is a colorful and flavorful dish that's packed with nutrients and sure to impress your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE BEAN CHICKEN STEW



White Bean Chicken Stew image

Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon canola oil
4 cups reduced-sodium chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken breast
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN AND WHITE BEAN STEW



Chicken and White Bean Stew image

Hearty and delicious. Adapted from Rachael Ray, the recipe takes a few shortcuts (like purchased rotisserie chicken and canned beans) to ensure it's easy and quick. :) I picked up a loaf of Italian bread and made Recipe #113699 to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

Provided by GaylaJ

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 slices bacon, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lb red potatoes, cut into cubes
32 ounces chicken broth (I added a little more)
1 rotisserie-cooked chicken
2 (15 ounce) cans small white beans, drained and rinsed (I used navy beans)
5 ounces baby arugula
salt and pepper

Steps:

  • In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
  • Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
  • Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
  • Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
  • Add the chicken and white beans to the stew; cook until heated through.
  • Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 518, Fat 17.6, SaturatedFat 5, Cholesterol 91.3, Sodium 651.9, Carbohydrate 45.6, Fiber 8.8, Sugar 3.1, Protein 43.7

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON



Skillet Chicken With White Beans and Caramelized Lemon image

One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 lemon, thinly sliced, seeds removed
1 shallot, peeled and cut into thin wedges
Kosher salt and black pepper
2 1/2 pounds bone-in, skin-on chicken thighs or breasts (about 4 to 6)
1 tablespoon canola oil
1 (15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas, drained and rinsed
1 bunch kale, ribs removed, leaves torn into large pieces
Flaky sea salt
Olive oil, for drizzling

Steps:

  • Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
  • Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
  • Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
  • Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
  • Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
  • Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS



Roasted Chicken Thighs with White Beans, Lemon, and Capers image

Provided by The Epicurious Test Kitchen

Categories     Bean     Chicken     Low Fat     Kid-Friendly     Dinner     Lemon     Healthy     Capers     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley

Steps:

  • Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
  • Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
  • Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE



Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories     weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

  • Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
  • Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
  • Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
  • Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
  • Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
  • Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
  • Serve with feta and parsley, and with eggs, if you like.

WW CHICKEN AND WHITE BEAN STEW WITH LEMON AND SAGE



Ww Chicken and White Bean Stew With Lemon and Sage image

Putting here for safe keeping. Serve with a salad or with steamed spinach. Enjoy! Serving: 1 chicken thigh with about 1 cup of bean mixture (6 points per serving) For some reason the amount stock will not save it is 3/4 c but I use more.

Provided by Luvs 2 Cook

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 (5 ounce) skinless bone-in chicken thighs
1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, drained and rinsed
11 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
chicken stock, reduced sodium
1 tablespoon minced fresh sage or 1 teaspoon dried sage
2 teaspoons grated lemon zest

Steps:

  • Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
  • Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
  • Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  • Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
  • Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
  • Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
  • Stir in lemon zest.

Nutrition Facts : Calories 491.2, Fat 24.7, SaturatedFat 6.6, Cholesterol 120, Sodium 6807.4, Carbohydrate 33.3, Fiber 7.5, Sugar 4.7, Protein 34.3

Tips:

  • For a thicker stew, mash some of the cannellini beans before adding them to the pot.
  • If you don't have fresh sage, use 1/2 teaspoon of dried sage.
  • Serve the stew with a side of crusty bread or rice.
  • Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Weight Watchers Chicken and White Bean Stew with Lemon and Sage is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this stew a try. You won't be disappointed!

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