Luxembourgian Chicken and Bean Stew

Ingredients

• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 400g (14 oz) white beans, canned or cooked 400g (14 oz) white beans, canned or cooked
• 2 onions, finely chopped 2 onions, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2.5g)
• Carbohydrates: 30g (Sugars: 4g)
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chicken thighs and cook until browned on all sides. Remove from the pot and set aside.
3. 3.
   In the same pot, add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
4. 4.
   Return the chicken thighs to the pot and add the bay leaves, thyme, rosemary, and chicken broth.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. 6.
   Add the white beans to the pot and continue simmering for another 15 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaves, thyme, and rosemary sprigs before serving.
9. 9.
   Ladle the stew into bowls and serve hot with crusty bread.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, you can marinate the chicken thighs in a mixture of olive oil, garlic, and herbs for 30 minutes before cooking.
• White beans — If using canned beans, rinse them thoroughly under cold water to remove excess sodium. If using cooked beans, make sure they are tender but not mushy.

Tips & Tricks

• For added depth of flavor, you can brown the chicken thighs in a separate pan before adding them to the stew.
• If you prefer a thicker stew, you can mash some of the beans with a fork or blend a small portion of the stew and then mix it back in.
• Feel free to customize the vegetables by adding diced potatoes or leeks for extra heartiness.
• To make the stew more aromatic, you can add a splash of white wine during the cooking process.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Luxembourgian Chicken and Bean Stew piping hot in individual bowls. Accompany it with crusty bread to soak up the flavorful broth. Garnish with fresh herbs like parsley or chives for a pop of color and added freshness.

Presentation advice

Present the Luxembourgian Chicken and Bean Stew in rustic ceramic bowls to showcase its comforting nature. Place a slice of crusty bread on the side or on top of the stew for an inviting presentation. Sprinkle some freshly chopped herbs over the stew for an added touch of elegance.