This easy Jamie Oliver Chicken Bean Stew is a hearty, nutritious meal perfect for any day of the week. With tender chicken, smoky tomato paste, and creamy butter beans, it’s a satisfying and flexible dish. You can easily swap in ingredients you have on hand for a delicious, comforting dinner.
Ingredients Needed
- 8 free-range chicken thighs, skin-on, bone-in (approximately 1.5 lbs / 680g)
- Olive oil
- 250g (9 oz) higher-welfare 5% pork mince
- 2 onions
- 30g (1 oz) pack fresh flat-leaf parsley
- 1 lemon
- 90g (3 oz) jar of smoked tomato paste
- 2 x 400g (14 oz) tins of butter beans
- 2 x 400g (14 oz) tins of quality plum tomatoes
How To Make Chicken Bean Stew
- Preheat the Oven: Preheat the oven to gas 5, 190°C (fan 170°C), or 375°F.
- Cook the Chicken: Heat a large ovenproof casserole pan over medium heat. Season the chicken thighs with sea salt and black pepper, then rub with 1 tbsp of olive oil. Place skin-side down in the hot pan and cook for 8 minutes, turning regularly, until golden and the fat has rendered. Remove the chicken and set aside.
- Cook the Pork and Onions: Add the pork mince to the pan, breaking it up with a spoon. Peel, finely slice, and add the onions. Cook for 10 minutes, stirring regularly, until the onions are softened.
- Add Flavorings: Slice and add the parsley stalks and half of the parsley leaves (reserve the rest). Grate in the zest of the lemon and add the smoked tomato paste, swirling out the jar with a little water and mixing well.
- Add Beans and Tomatoes: Add the butter beans (with juice) and both tins of tomatoes, breaking them up with your spoon. Swirl a little water in each tin and pour it into the pan. Season with salt and pepper, then stir well.
- Bake in the Oven: Return the chicken to the pan, skin-side up, along with any juices from the plate. Transfer to the oven and bake for 40 minutes, or until the chicken is tender and the sauce is thick and glossy.
- Serve: Once removed from the oven, roughly chop the remaining parsley leaves and sprinkle over the top. Serve with lemon wedges for squeezing over. This dish is delicious with rice or flatbreads and a green salad.
Recipe Tips
- Brown the Chicken Well: Make sure to cook the chicken skin-side down until it’s golden and crispy. This adds flavor to the dish and helps the skin stay crispy when baked.
- Don’t Skip the Water in the Tomato Paste Jar: After adding the tomato paste, swirl the jar with a bit of water and pour it into the pan. This ensures you get all the flavors out of the jar and creates a richer sauce.
- Break Up the Tomatoes Well: When adding the plum tomatoes, make sure to break them up with a spoon so they blend into the sauce better and create a thicker, smoother texture.
- Let the Stew Rest Before Serving: After baking, let the stew sit for a few minutes. This helps the flavors develop even more, and the dish will be easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Bean Stew cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the stew to cool to room temperature, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Heat the stew in a pot over medium heat, stirring occasionally, for 10-15 minutes, or until fully heated.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings per recipe)
- Calories: 354
- Total Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 68mg
- Sodium: 832mg
- Potassium: 739mg
- Total Carbohydrate: 26g
- Dietary Fiber: 7g
- Sugars: 3g
- Protein: 26g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Wrapped In Bacon
- Jamie Oliver Sticky Chicken Thighs
- Jamie Oliver Chicken Laksa
- Jamie Oliver Chicken Kebabs
Jamie Oliver Chicken Bean Stew
Description
This easy Jamie Oliver Chicken Bean Stew is a hearty, nutritious meal perfect for any day of the week. With tender chicken, smoky tomato paste, and creamy butter beans, it’s a satisfying and flexible dish. You can easily swap in ingredients you have on hand for a delicious, comforting dinner.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to gas 5, 190°C (fan 170°C), or 375°F.
- Cook the Chicken: Heat a large ovenproof casserole pan over medium heat. Season the chicken thighs with sea salt and black pepper, then rub with 1 tbsp of olive oil. Place skin-side down in the hot pan and cook for 8 minutes, turning regularly, until golden and the fat has rendered. Remove the chicken and set aside.
- Cook the Pork and Onions: Add the pork mince to the pan, breaking it up with a spoon. Peel, finely slice, and add the onions. Cook for 10 minutes, stirring regularly, until the onions are softened.
- Add Flavorings: Slice and add the parsley stalks and half of the parsley leaves (reserve the rest). Grate in the zest of the lemon and add the smoked tomato paste, swirling out the jar with a little water and mixing well.
- Add Beans and Tomatoes: Add the butter beans (with juice) and both tins of tomatoes, breaking them up with your spoon. Swirl a little water in each tin and pour it into the pan. Season with salt and pepper, then stir well.
- Bake in the Oven: Return the chicken to the pan, skin-side up, along with any juices from the plate. Transfer to the oven and bake for 40 minutes, or until the chicken is tender and the sauce is thick and glossy.
- Serve: Once removed from the oven, roughly chop the remaining parsley leaves and sprinkle over the top. Serve with lemon wedges for squeezing over. This dish is delicious with rice or flatbreads and a green salad.
Notes
- Brown the Chicken Well: Make sure to cook the chicken skin-side down until it’s golden and crispy. This adds flavor to the dish and helps the skin stay crispy when baked.
- Don’t Skip the Water in the Tomato Paste Jar: After adding the tomato paste, swirl the jar with a bit of water and pour it into the pan. This ensures you get all the flavors out of the jar and creates a richer sauce.
- Break Up the Tomatoes Well: When adding the plum tomatoes, make sure to break them up with a spoon so they blend into the sauce better and create a thicker, smoother texture.
- Let the Stew Rest Before Serving: After baking, let the stew sit for a few minutes. This helps the flavors develop even more, and the dish will be easier to serve.
Jamie Oliver Chicken Bean Stew