Chicken Thigh & Cannellini Bean Stew

We all know chicken to be a great source of lean protein, and accompanied by some other super-foods like cannellini beans you can easily put together a stunning and healthy meal which will also contribute towards 1 of your 5-a-day. This is a take on a co-op magazine recipe to make a fiver go further – our chicken is a little more expensive than theirs but you’ll be getting top, top quality chicken.

Serves 4


  • 4 Organic or Free Range Chicken Thighs
  • 1/2 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 sprig fresh rosemary (1 teaspoon dried)
  • 1 sprig fresh thyme (1 teaspoon dried)
  • 75g soft cheese
  • 2 x tins of cannellini beans, drained and rinsed
  • 1/4 savoy cabbage, shredded
rosemary thyme


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Put the chicken skin-side down in a nonstick frying pan and fry on a medium heat for 5 mins, until golden. Flip over and cook on the other side for 2 mins. Transfer to a baking tray and put in the oven for 25 mins, until cooked through.
  2. 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. Stir in the crushed garlic and dried rosemary, then cook for another 2 mins. 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.
  3. 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.
  4. Spoon the stew into serving bowls and top with the crispy chicken thighs, or simply serve in the pan at the table.