Chicken and White Bean Stew with Cabbage and Dill Recipe

This chicken and white bean stew came into my life at the perfect time.

When I got a positive COVID test in France, my brain immediately thought what I would do for myself to get me through the week. I needed something simple, comforting, and full of chicken soup, but hearty enough to handle my husband’s human waste.

Fortunately, Alison Roman’s twenty twenty stew Landed in my inbox at the right moment. Her bowl of savory is based on humble white beans and cabbage, but gets a little zing from curly onions and the requisite “dill girl” amount of dill.

Ever since I saw gorgeous glass jar flageolets—the delicate, chic French cousins ​​of other inferior white beans—I knew I had to make it. But since my stomach couldn’t handle a bowl of beans yet, I knew I had to make it a chicken and white bean stew.

This recipe was truly born out of the worst AirBnB kitchen I’ve ever had (we moved after a night), so it’s a testament to the ease of this one-pot miracle that we’re able to fill up in 24 hours. It’s a long story, but since the induction stove broke, we ended up having to make it on a hot plate!

To the cabbage, I added dried shiitake mushrooms (but called for fresh below) and ended the beige party with a few large handfuls of baby spinach to add a little green. Because, while in Paris, I stirred up a spoonful of Dijon.

The result is a chicken stew that’s lemony, spicy, and veggie-y, but still slightly thick and luscious thanks to the beans. Even back at home when I recreated it for you good folks without the good quality beans in their own delicious broth, it was delicious and satisfying.

While I know on the surface that this is definitely not a low FODMAP or SIBO friendly recipe, I wanted to tell my family that stews like this are the perfect way to experiment with your diet, adding small amounts of previously banned ingredients like I did. Here are beans, onions and mushroom. If not all three, maybe just pick one and try it out. You can always increase the amount of chicken or add other leafy greens to make up for any omissions.

Basically, don’t run away at the mention of chicken and white bean stew. There are so many ways to play around and still enjoy the basic canvas of the dish.

Read on for the full recipe for this Chicken and White Bean Braised Cabbage and Dill. If you’re curious about my trip to Paris (at least before COVID!), I’ll always update this post with new suggestions!

With health and hedonism,

Phoebe

Braised Chicken and White Beans with Cabbage and Dill

This Chicken and White Bean Stew was inspired by Alison Roman’s twenty twenty stew. Since this is the bean tentative girl’s version, I added chicken and reduced the amount of beans. Shiitake mushrooms and spinach were thrown into the mix as I couldn’t resist adding extra veggies. This stew is very versatile, so if you don’t have either of these ingredients, feel free to leave them out. Same goes for wine, which I didn’t use the first time I made this.

raw material

• 2
  spoon
  Avocado oil or olive oil
• 1
  lb
  Boneless Skinless Chicken Thighs
  about 4
• sea ​​salt
• 2
  spoon
  butter
  Elective
• 1
  sweet onion
  cut in half and thinly sliced
• 3
  Cup
  Chinese cabbage or greens
  about 1/4 of a medium head
• 8
  mushroom
  thin slices
• ½
  Cup
  Liquor
  Elective
• one 15-ounce can cannellini beans
  White beans or flageolet, rinsed and drained
• 5
  ounce
  baby spinach
• 1/3
  Cup
  roughly chopped fresh dill
  divided into
• 1
  spoon
  fresh lemon juice
• 2
  teaspoon
  Dijon mustard

instruct

1. In a large Dutch oven or heavy stock pot, heat oil over medium-high heat. Season chicken on each side with salt, then place smooth side down in pan. Cook chicken until browned, about 4 minutes per side. Remove to a plate and set aside.

2. If using, add the butter to the pan along with the onions. Sauté, stirring occasionally, until the onions are starting to brown and crisp, about 8 minutes. Remove half of the onion from the pan and set aside.

3. Add the cabbage and mushrooms and continue to sauté until tender, about another 5 minutes. Season with 1 teaspoon salt, pour in the wine, and scrape any brown bits from the bottom of the pan if using. Mix and arrange the beans evenly.

4. Return the chicken to the pot and drop it into the bean mixture. Add 4 cups of water, making sure the chicken pieces are submerged. You can add more if necessary. Simmer, over medium-low heat, undisturbed, until chicken breaks easily when pressed with a spatula, 30-40 minutes.

5. Turn off the heat and add the spinach, half of the dill, lemon juice and mustard. Let the stew sit for a few minutes to completely wilt the spinach. Taste the broth and add salt if necessary.

6. To serve, spoon stew into bowls and garnish with reserved dill and crispy onions.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!