Description
A hearty and comforting Country Chicken Stew featuring tender chicken, soaked navy beans, bacon, and fresh vegetables simmered together for a rich, flavorful meal perfect for any cozy dinner.
Ingredients
Scale
Beans and Meat
- 8 ounces (half a pound) dried navy beans
- 4 slices thick-cut bacon, cut into very small pieces
- 1 whole chicken (rub some salt under the skin ahead of time, if you think of it!)
Vegetables and Herbs
- 2 small onions, thinly sliced
- 5 cloves garlic, thinly sliced
- thyme, bay leaf, and parsley (tie them together for easy removal)
- 3 large carrots, sliced
- one-third of a head of cabbage, thinly sliced
- parsley or any other herbs to finish
Seasonings and Liquids
- water to cover
- 1 tablespoon salt
- lemon or red wine vinegar to finish
Instructions
- Soak the Beans: Cover the navy beans with water and soak them for 4 to 12 hours. This helps to soften the beans and reduce cooking time.
- Sauté Bacon, Onions, and Garlic: Heat the bacon pieces in a large pot over medium-high heat. Add the thinly sliced onions and garlic and cook until the mixture is very soft and fragrant, about 10 minutes.
- Add Beans, Herbs, and Chicken: Add the soaked beans and the tied herbs (thyme, bay leaf, parsley) to the pot. Place the whole chicken on top, cover everything with water, add the salt, and bring to a simmer. Cover the pot and let it cook gently for about one hour.
- Remove Chicken and Add Vegetables: After one hour, carefully remove the chicken and set it aside on a plate or cutting board to cool. Skim off any foam from the surface of the stew and remove and discard the herb bundle. Add the sliced carrots and cabbage to the pot and continue simmering until the vegetables are tender.
- Shred Chicken and Finish Stew: Once the chicken is cool enough to handle, shred or cut the meat into bite-sized pieces. Return half of the chicken meat to the pot, reserving the other half for another use. Finish the stew with a squeeze of lemon juice or a splash of red wine vinegar. Garnish with fresh parsley or preferred herbs and serve hot with crusty bread.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- Rubbing salt under the chicken skin enhances flavor and juiciness.
- You can use either lemon juice or red wine vinegar to add brightness to the stew at the end.
- Reserve half the shredded chicken for use in salads, sandwiches, or other recipes later in the week.
- Serve with crusty bread and garlic herb butter for a complete comforting meal.
- Prep Time: 15 minutes plus 4-12 hours bean soaking
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Simmering
- Cuisine: Country American/Traditional
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: chicken stew, navy beans, hearty stew, country stew, comfort food, bacon, homemade stew, slow cooked chicken
