French · Dinner
Country Chicken Stew (High-Protein)
A rustic French-style braise of chicken thigh and white beans simmered with carrot, leek, celery and thyme in a light wine and stock broth. Extra beans and a soft-boiled egg lift protein well beyond a classic country stew. Served with a scattering of parsley over the bowl.
$5
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
24.8gFat
34.1gCarbs
6.4gSugar
8.9gFiber
890mgSodium
432mgChol
5.9gSat Fat
1480mgPotassium
170mgCalcium
6.8mgIron
1.4mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken dry and season with salt and pepper. Slice carrot, leek, and celery into even pieces. Mince garlic and shallot. Chop parsley.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear chicken 4–5 minutes per side until golden and releasing easily from the base.
3
Braise
Lower heat to medium, add carrot, leek, celery, garlic, and shallot. Sweat 6–7 minutes, stirring occasionally, until softened. Pour in wine, scrape up browned bits, and simmer 2 minutes. Stir in tomato paste, flour, stock, thyme, and bay leaf. Return chicken to pot and simmer over medium-low heat 25 minutes until fork-tender.
4
Finish
Add beans and simmer over low heat 8 minutes until heated through and broth coats the back of a spoon.
5
Plate
Ladle stew into a bowl, nestle halved soft-boiled egg on top, and finish with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless skinless chicken thigh
- 1 1/2 cup130g, from a 15.5 oz can, drained cannellini beans
- 22 eggs, soft-boiled and halved
- 1 cup130g carrot
- 1 cup90g leek
- 1/2 cup50g celery
- 4 cloves4 cloves garlic
- 4 tbsp40g shallot
- 1 cup240ml chicken stock
- 4 tbsp60ml dry white wine
- 2 tsp2 tsp tomato paste
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- 2 tbsp30ml olive oil
- 2 tsp2 tsp all-purpose flour
- salt, to taste
- black pepper, to taste
- 2 tbsp8g fresh parsley, to finish
