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Chicken and cannellini bean stew

Chicken and cannellini bean stew


Using chicken thighs instead of breasts is a great way to save money while also ramping up the flavour

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1657kj 396kcal
  • Fat
    Med 28%
  • Saturates
    Med 26%
  • Sugar
    Low 5%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 18g


  • 750g pack Co-op British chicken thighs
  • ½ onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp dried rosemary
  • 75g Co-op light soft cheese
  • 2 x 400g cans Co-op cannellini beans, drained and rinsed
  • ¼ savoy cabbage, shredded


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the chicken skin-side down in a nonstick frying pan and fry on a medium heat for 5 mins, until golden
  3. Flip over and cook on the other side for 2 mins
  4. Transfer to a baking tray and put in the oven for 25 mins, until cooked through
  5. While the chicken is roasting, add the sliced onion to the pan, lower the heat, and cook in the meat juices for 10 mins, until soft and golden
  6. Stir in the crushed garlic and dried rosemary, then cook for another 2 mins
  7. Pour in 500ml water and bring to the boil, then reduce the heat, stir in the soft cheese until well combined and simmer for 5 mins
  8. Add the cannellini beans and simmer for another 5 mins, until the sauce has reduced and thickened, then add the shredded cabbage and cook for 2-3 mins more, until tender
  9. Spoon the stew into serving bowls and top with the crispy chicken thighs, or simply serve in the pan at the table