Description
This rustic, nourishing stew is packed with tender chicken, hearty vegetables, navy beans, and savory bacon. It’s the kind of one-pot comfort food that feels like a hug — simple, satisfying, and perfect for Sunday dinner or make-ahead meals during the week.
Ingredients
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8 oz dried navy beans (or 2 cans, drained and rinsed)
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4 slices thick-cut bacon, chopped
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1 large onion, thinly sliced
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4 cloves garlic, thinly sliced
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1 whole chicken (about 3-4 lbs), skin removed if desired
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3 carrots, sliced
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1/3 head green cabbage, shredded
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2 bay leaves
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4 sprigs thyme (or 1 tsp dried)
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Salt and black pepper, to taste
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2 tablespoons lemon juice or red wine vinegar (for finishing)
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Water, to cover
Instructions
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Soak the beans (if using dried):
Soak the beans overnight in water. Drain and rinse before using. -
Cook the bacon:
In a large Dutch oven or stockpot, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot. -
Sauté aromatics:
Add sliced onion and garlic to the pot and cook until softened and fragrant, about 5 minutes. -
Build the stew base:
Add the whole chicken, soaked beans, bay leaves, and thyme. Pour in enough water to cover. Season with salt. Bring to a boil, then reduce heat and simmer gently, covered, for 1 hour. -
Add vegetables:
Add carrots and cabbage. Simmer uncovered for 30 more minutes, or until vegetables and beans are tender and chicken is cooked through. -
Shred chicken:
Remove chicken, discard skin and bones, and shred meat. Return shredded chicken and bacon to the pot. -
Finish and serve:
Stir in lemon juice or vinegar for brightness. Season with more salt and pepper to taste. Serve hot with crusty bread or rice.
Notes
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Use rotisserie chicken and canned beans to speed things up.
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Add potatoes or parsnips for even more rustic flavor.
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Leftovers taste even better the next day!