Name: Classic Chicken Stew with Red Peppers, White Beans, and Spinach
Total time: PLACEHOLDER
Ingredients: 3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces; Salt and ground black pepper; 3 tablespoons vegetable oil; 2 medium onions, minced; 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried; 1/4 cup unbleached all-purpose flour; 1/2 cup dry white wine; 3 1/2 cups low-sodium chicken broth; 8 ounces carrots, peeled and sliced 1/2 inch thick; 2 bay leaves; 2 red bell peppers, stemmed, seeded, and cut into 1‑inch pieces,; 2 (15-ounce) cans cannellini beans, drained and rinsed; 4 ounces baby spinach (about 4 cups); 1/4 cup minced fresh parsley leaves

Classic Chicken Stew with Red Peppers, White Beans, and Spinach

By America's Test Kitchen

Published on June 1, 2011

Yield

Serves 6 to 8

Ingredients

3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch piecesSalt and ground black pepper 3 tablespoons vegetable oil 2 medium onions, minced4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried¼ cup unbleached all-purpose flour ½ cup dry white wine 3 ½ cups low-sodium chicken broth 8 ounces carrots, peeled and sliced ½ inch thick2 bay leaves 2 red bell peppers, stemmed, seeded, and cut into 1‑inch pieces,2 (15-ounce) cans cannellini beans, drained and rinsed4 ounces baby spinach (about 4 cups)¼ cup minced fresh parsley leaves

Before You Begin

Do not substitute boneless, skinless chicken breasts for the thighs in this recipe or the meat will taste very dry.

Instructions

Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Pat the chicken dry with paper towels and season with salt and pepper.

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown lightly, 6 to 8 minutes; transfer to a medium bowl. Repeat with 1 tablespoon more oil and the remaining chicken and transfer to the bowl.

Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits.

Gradually whisk in the broth, smoothing out any lumps. Stir in the carrots, red peppers, bay leaves, and browned chicken with any accumulated juice and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender, 50 to 60 minutes.

Remove the pot from the oven and remove the bay leaves. Mash 1 can cannellini beans, drained and rinsed, with about 1/3 cup of the stew liquid in a medium bowl until smooth, then add back to the pot. Stir in 1 can more cannellini beans, drained and rinsed, and baby spinach and let stand for 5 minutes. Stir in the parsley and season with salt and pepper to taste before serving.