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Chicken and White Bean Stew with Cabbage and Dill

This chicken and white bean stew was inspired by Alison Roman’s twenty twenty stew. Since this is a legume tentative girl’s version, I added chicken and reduced the amount of beans. And since I can’t help but add extra veg, shitakes and spinach got thrown into the mix. This stew is very versatile, so if you don’t have either of those ingredients, feel free to leave them out. Same goes for the wine, which I didn’t use the first time I made this.

Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 1 pound boneless skinless chicken thighs about 4
  • Sea salt
  • 2 tablespoons butter optional
  • 1 sweet onion halved and thinly sliced
  • 3 cups Chinese or green cabbage about ¼ of a medium head
  • 8 shitake mushrooms thinly sliced
  • ½ cup white wine optional
  • One 15-ounce can cannellini beans white beans or flageolet, rinsed and drained
  • 5 ounces baby spinach
  • 1/3 cup roughly chopped fresh dill divided
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard

Instructions

  1. In a large Dutch oven or heavy stockpot, heat the oil over medium-high heat. Season the chicken on all sides with salt and place in the pan smooth-side down. Cook the chicken until nicely browned, about 4 minutes per side. Remove to a plate and set aside.
  2. Add the butter to the pan, if using, along with the onion. Sauté, stirring infrequently, until the onion has begun to brown and crisp, about 8 minutes. Remove half the onions from the pan and set aside.
  3. Stir in the cabbage and mushrooms and continue to sauté until soft, about 5 minutes more. Season with 1 teaspoon salt and pour in the wine, if using, scraping up any brown bits from the bottom of the pan. Mix in the beans and arrange in an even layer.
  4. Return the chicken to the pot, nestling it into the bean mixture. Add 4 cups of water, making sure that the chicken pieces are submerged. You can add more if necessary. Bring to a simmer and cook over medium-low heat, undisturbed, until the chicken easily breaks apart into pieces when pressed with a spatula, 30-40 minutes.
  5. Off the heat, stir in the spinach, half the dill, lemon juice and mustard. Allow the stew to sit for a few minutes so the spinach becomes fully wilted. Taste the broth for seasoning and add more salt as necessary.
  6. To serve, ladle the stew into bowls and garnish with the reserved dill and crispy onions.