Italian Chicken & Bean Stew

How to make an Italian Chicken and Bean Stew.

Ingredients: Serves 6-8

  • 16 chicken thighs and or legs
  • 2 uncooked Chorizo sausages
  • 3 onions
  • 4 stalks of celery
  • 3 carrots
  • 600ml of chicken stock
  • 3 tins of Cannellini beans
  • 2 bay leaves
  • A couple of handfuls of fresh parsley


  1. First slice the chorizo sausage into bite size chunks.
  2. Place them in the bottom of a hot casserole dish.
  3. When the chorizo sausages have given up their fat, scoop them out of the casserole and add the chicken pieces (in batches) and brown on all sides.
  4. While the chicken is frying, slice the vegetables.
  5. Get them nice and small to make a mirepoix.
  6. Take out the chicken when browned.
  7. It will have given up a bit of fat too.
  8. Add the vegetables.
  9. Place the lid on the casserole and turn the heat down.
  10. Heat your oven to 190ºC.
  11. Simmer the vegetables on the stovetop.
  12. When they are soft, add back the chicken and the chorizo sausage.
  13. Add the bay leaves and the stock.
  14. Place the casserole, lid on, in the oven.
  15. Let it cook for 10 minutes.
  16. Take it out and spoon off the layer of fat that will have risen to the top.
  17. Return the dish to the oven and cook for a further 20 minutes.
  18. Rinse the beans and add to the casserole.
  19. Cut the parsley from the plant and chop it up nice and small.
  20. Add it to the casserole and stir it to combine.
  21. Return to the oven and leave it to cook, uncovered for 15 minutes.
  22. This will make the sauce thick and will also intensify the flavours.
  23. Take the casserole out of the oven and serve at the table.
  24. Enjoy!
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