Jamie Oliver Chicken Bean Stew

There’s something oddly comforting about the scent of rosemary, garlic, and lemon mingling on the stove — like the kitchen’s giving you a long overdue hug. I first made this stew on a dreary Wednesday, when my fridge looked bare and my mood wasn’t much brighter. One onion, a tin of beans, some stubborn spinach at the back of the crisper — and suddenly, dinner turned soulful.

This lemony chicken and bean stew is a Greek-style marvel. Bright, warming, and absolutely perfect with a hunk of crusty bread. It doesn’t shout, but it stays with you — like the best comfort food should. You’ll want seconds. Maybe thirds. It’s that kind of recipe.

Why You’ll Love It

• All pantry staples – You probably have most of it kicking around already.
• 30-minute wonder – Weeknight friendly, even when you’re low on patience.
• Lemony magic – That citrus hit at the end lifts the whole dish.
• One pot, one spoon, done – No juggling pans or fancy tools.
• Veg-packed without trying – Spinach, beans, and herbs make it feel nourishing.
• Leftovers reheat like a dream – Perfect for next day lunches.

Ingredients

• 1 lb chicken thighs, cut into bite-size pieces
• ¼ cup extra virgin olive oil
• 1 onion, diced
• 8 garlic cloves, roughly chopped
• 1 tbsp fresh rosemary leaves
• 1 tbsp dried oregano
• 1 tsp chili flakes
• 1 lb white beans, canned (drained and rinsed)
• 3 cups chicken broth
• Juice of 1–2 lemons (plus extra wedges for serving)
• 8 oz spinach leaves
• ¼ cup chopped dill
• Sea salt and freshly ground black pepper

How to Make It

Start with the aromatics:

In a big ol’ pot or Dutch oven, heat the olive oil over high heat. Toss in the chopped onion and garlic, and cook until soft and fragrant — about 5 minutes. Don’t rush it. Let them melt.

Add the chicken and herbs:

Lower the heat just a bit, then add the chicken pieces, rosemary, oregano, chili flakes, a pinch of sea salt and black pepper. Cook until the chicken’s no longer pink and gets a bit golden around the edges.

Beans and broth time:

Add the white beans and pour in the chicken broth. Squeeze in the juice of one lemon — give it a taste and add more later if you fancy. Stir well and bring to a gentle boil.

Let it simmer:

Lower the heat and let the stew bubble away gently for about 20 minutes. It thickens a little and the broth gets all cozy with the garlic and lemon.

Greens to finish:

Stir in your spinach and fresh dill. Cook just until the spinach wilts — a minute or two. Taste again and adjust the salt, pepper, or lemon if needed. Always trust your tastebuds.

Serve it hot:

Ladle into bowls and serve with extra lemon wedges and a thick slice of bread for dunking. A little drizzle of olive oil on top? Lovely.

Common Mistakes and How to Dodge Them

Too sour?
Lemons vary. Always add the juice gradually and taste as you go.

Watery stew?
Let it simmer longer to reduce — or mash a few beans against the side of the pot to thicken it up naturally.

Chicken still chewy?
Make sure you’re using thighs, not breast. Thighs stay tender, even when simmered.

Spinach turned to mush?
Don’t add it too early — just stir it in at the very end until wilted.

Storage and Reheating

• Fridge: Keeps well for up to 3 days in an airtight container.
• Freezer: Totally freezer-friendly! Let it cool fully, portion it out, then freeze up to 3 months.
• Reheat: Gently warm in a pot or microwave. Add a splash of broth or water to loosen the stew if needed.

Frequently Asked Questions

Can I use canned chickpeas instead?
Yep! Chickpeas work great and give it a nuttier bite.

Is this spicy?
Just a smidge. You can dial down (or up) the chili flakes depending on your mood.

What bread goes best?
Something crusty like sourdough or a rustic baguette. Even pita works — it’s all about that broth dunk.

Can I use chicken breast?
You can, but thighs are juicier and more forgiving. Breast tends to dry out if overcooked.

Nutrition Facts (Per Serving)

• Calories: 591 kcal
• Fat: 34g
• Carbs: 43g
• Protein: 34g
• Sodium: 807mg
• Sugar: 4g