Description
Country Chicken Stew is a rustic and hearty winter meal, brimming with tender chicken, navy beans, crisped bacon, sweet carrots, and cabbage. Simmered under a bundle of herbs and brightened with lemon juice, this stew is the very definition of cozy comfort food perfect for cold nights.
Ingredients
-
½ lb dried navy beans, soaked 4–12 hours, drained
-
4 slices thick-cut bacon, chopped
-
2 onions, thinly sliced
-
5 cloves garlic, thinly sliced
-
1 herb bundle (thyme, bay leaf, parsley)
-
1 whole chicken (3–4 lbs)
-
Water to cover
-
1 tablespoon salt
-
3 carrots, sliced
-
⅓ head of cabbage, thinly sliced
-
Juice of 1 lemon or splash of red wine vinegar
-
Fresh herbs for garnish
Instructions
-
Soak Beans:
Soak navy beans in water for 4–12 hours. Drain and rinse before cooking. -
Cook Bacon & Aromatics:
In a large soup pot, cook chopped bacon over medium-high heat until crispy. Add onions and garlic. Sauté until golden and fragrant. -
Build the Stew Base:
Add soaked navy beans and nestle in the herb bundle. Place the whole chicken on top and cover with water. Add salt. Cover and simmer for 1 hour. -
Remove Chicken:
Carefully lift out the chicken and set it aside to cool slightly. Skim any foam from the top and discard the herb bundle. -
Add Veggies:
Stir in carrots and cabbage. Simmer until vegetables are tender. -
Return Chicken:
Shred or chop half of the cooked chicken and return it to the pot. Reserve remaining chicken for another meal. -
Finish & Serve:
Add lemon juice or red wine vinegar. Garnish with fresh herbs and serve hot with crusty bread.
Notes
Short on Time? Use canned navy beans to save time—reduce simmer time accordingly.
No Whole Chicken? Use 2 lbs of bone-in, skin-on chicken thighs.
Greens Swap: Kale or chard can replace cabbage; stir in at the end.
Flavor Tip: Don’t skip the bacon step—it builds the flavor base.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American / Country