Fresh, comforting and perfect for a weeknight meal, this Chicken, Navy Bean and White Wine Stew will warm you heart and soul. I made use of the Hurst Beans brand of Navy Bean for this recipe partly because it was what I had but also because you can make it on the stovetop faster than some other varieties of white bean. I like their petite shape and they held up well with all of my stirring.

Find this recipe in the Weekend Potluck on The Country Cook as well! 

If you are a frequent visitor to basilmomma.com then you know that I try my very best to be a consumer of my home state as much as I can. This dish, quite effortlessly, was almost completely sourced from ingredients made in Indiana and purchased at a grocery store. Even better- it is affordable taste that is restaurant quality. I do not think good food has to be confusing-or expensive.

I used white wine in this stew but if you object to using wine then just use that same amount of stock instead. Also, I added the Red Gold petite diced tomatoes at the very end-undrained. I waited until the last 15 minutes as to not disrupt the softening of the beas with the acid of the tomatoes.

Give yourself 2 and 1/2 hours to make this and yes- it does well in a slow cooker. Make sure to cook it on low and refrain from lifting the lid:)

Serving Size 6-8 main dish portions

Chicken, Hurst Navy Bean and White Wine Stew

2 hr, 30 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 1 1lb bag of Hurst Navy Beans (not the hambeens) rinsed and drained
• 2 Tb unsalted butter
• 1 lb of chicken breasts or tenders-cut into small chunks using kitchen shears to save time
• 5 C of chicken stock
• 2 C of water
• 1 1/2 C of dry white wine- I used Easley Winery Chardonnay
• 1 bay leaf.
• 2 tsp dried thyme
• 1 small onion, diced
• 2 cloves garlic, minced
• salt/pepper- to taste
• 1 15 oz can of Red Gold petite diced tomatoes (do not drain)

Instructions

1. In a large soup pot saute the onion in the butter until translucent.
2. Add in the beans, bay leaf, thyme, s/p and garlic.
3. Stir to combine.
4. Add in all liquids EXCEPT wine.
5. Bring to a medium boil and cook, covered for 1 hour.
6. Remove lid and add cut chicken.
7. Reduce to a low boil.
8. Leave lid off and allow to cook another hour.
9. Add in wine and taste to check seasoning level.
10. Add what you feel it needs and check to make sure beans are softening nicely.
11. Remove bay leaf.
12. Add in complete can of tomatoes.
13. Bring back up to a simmer for 15 minutes.
14. Remove from heat, stir and serve.

Important Notes

This formula is also great with great northern beans as well!

7.6.6

116

https://basilmomma.com/2014/03/chicken-hurst-navy-bean-white-wine-stew.html/

All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.