Quick Chicken and White Bean Stew Quick Chicken and White Bean Stew

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

Ideal to dig into on a chilly evening, this one-pot chicken stew comes together in no time. Passata—a jarred tomato purée—adds full-bodied flavour and a smooth comforting texture. Serve with crusty bread or over couscous, rice or pasta.

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring, until fat begins to render, about 2 minutes.

Add chicken; cook, stirring, until browned, about 4 minutes. Using slotted spoon, transfer mixture to plate; set aside.

In same Dutch oven, heat oil over medium heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and thyme; cook, stirring, until fragrant, about 1 minute. Add mushrooms and 2 tbsp water; cook, stirring occasionally and scraping up browned bits, until mushrooms are tender and no liquid remains, 4 to 5 minutes.

Return chicken mixture and any juices to Dutch oven. Stir in beans, strained tomatoes, salt, pepper and 1/2 cup water; bring to boil. Reduce heat, cover and simmer until stew is slightly thickened and chicken is no longer pink inside, about 8 minutes. Remove from heat; stir in green onions, parsley and vinegar.

Nutritional facts per serving: about

  • Fibre 10 g
  • Sodium 418 mg
  • Sugars 8 g
  • Protein 35 g
  • Calories 449.0
  • Total fat 14 g
  • Potassium 204 mg
  • Cholesterol 101 mg
  • Saturated fat 5 g
  • Total carbohydrate 45 g


  • Iron 48.0
  • Folate 40.0
  • Calcium 11.0
  • Vitamin A 4.0
  • Vitamin C 18.0
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Lunch & Dinner

Quick Chicken and White Bean Stew