Comforting Country Chicken Stew

This rustic country chicken stew transforms simple ingredients into a comforting one-pot meal that warms you from the inside out. The combination of tender chicken, hearty vegetables, creamy navy beans, and smoky bacon creates layers of flavor that develop beautifully as the stew simmers.

I first made this stew during a particularly cold January weekend when I was craving something substantial but didn't want to leave the house. The aroma filled every corner of our home, and my family now requests it whenever the temperature drops below freezing.

Ingredients

• Dried navy beans: Provide creaminess and substantial protein. Look for beans without wrinkles or cracks for the best texture.
• Thick cut bacon: Adds a smoky depth that infuses the entire stew. Choose a quality bacon with good fat to meat ratio.
• Whole chicken: Delivers tender meat and creates a rich natural broth. A 3 to 4 pound bird works perfectly.
• Onion and garlic: Form the aromatic foundation. Fresh garlic cloves will give better flavor than pre-minced.
• Carrots: Add natural sweetness and beautiful color. Choose firm carrots with vibrant orange hue.
• Green cabbage: Offers texture and mild flavor while absorbing the savory broth.
• Bay leaves and thyme: Provide herbal notes that complement the chicken perfectly.
• Lemon juice or red wine vinegar: Brightens the finished stew with necessary acidity.

Step-by-Step Instructions

Prepare the beans:

If using dried beans, soak them overnight in cold water, making sure they're covered by at least two inches of water. The next day, drain and rinse thoroughly before adding to the recipe. For a quicker version, you can substitute with canned beans, simply drain and rinse them well.

Render the bacon:

Heat your Dutch oven or heavy stockpot over medium heat. Add the chopped bacon pieces and cook until they become crisp and have released most of their fat. Remove the crispy bacon with a slotted spoon and set aside on paper towels, leaving the flavorful rendered fat in the pot.

Build the aromatic base:

Add the thinly sliced onions to the bacon fat and cook for about 3 minutes until they begin to soften. Add the sliced garlic and continue cooking for another 2 minutes until fragrant. Stir occasionally to prevent burning. This aromatic foundation will infuse the entire stew.

Assemble and simmer:

Place the whole chicken into the pot with the onion and garlic mixture. Add the soaked and drained beans or canned beans, bay leaves, and thyme sprigs. Pour in enough water to cover the chicken completely. Season with a generous pinch of salt. Bring everything to a gentle boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 hour, allowing the chicken to become tender and the flavors to meld.

Add vegetables:

After the initial simmering period, add the sliced carrots and shredded cabbage to the pot. These vegetables need less cooking time than the beans and chicken. Continue simmering uncovered for 30 more minutes, or until the vegetables and beans are tender and the chicken is fully cooked through.

Finish the stew:

Remove the whole chicken from the pot carefully as it will be very tender. Discard the skin and bones, then shred the meat into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the reserved crispy bacon. Stir in the lemon juice or red wine vinegar, which brightens the flavors and cuts through the richness. Taste and adjust the seasoning with additional salt and freshly ground black pepper as needed.

The bacon in this recipe is truly magical. I discovered its importance when I once tried making the stew without it during a pantry cleanout. While still good, the stew lacked that special depth of flavor. Now I always keep some thick cut bacon in my freezer specifically for recipes like this where it acts as a flavor foundation rather than just a topping.

Make Ahead Options

This country chicken stew is ideal for meal planning. The flavors actually improve after sitting overnight in the refrigerator as the ingredients have time to meld together. Make a full batch on Sunday, and enjoy convenient, delicious meals throughout the busy week. Just reheat gently on the stovetop, adding a small amount of water or broth if it has thickened too much during storage.

Storage Tips

Store leftover stew in airtight containers in the refrigerator for up to 4 days. The stew will thicken considerably when chilled, which many people enjoy. For longer storage, freeze portions in freezer safe containers for up to 3 months. Leave about an inch of headspace to allow for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Easy Variations

Transform this basic recipe with simple swaps. Replace the navy beans with cannellini or great northern beans for different textures. Add diced potatoes or parsnips during the vegetable stage for additional heartiness. For a twist, stir in a handful of chopped kale or spinach just before serving for added color and nutrition. You can also use boneless chicken thighs instead of a whole chicken to save time, though you might want to add some chicken broth instead of water for richer flavor.

Serving Suggestions

Serve this hearty stew in wide, shallow bowls with a chunk of crusty bread for sopping up the flavorful broth. For a complete meal, ladle it over a scoop of fluffy white rice or buttered egg noodles. A simple green salad dressed with vinaigrette provides a fresh contrast to the rich stew. During colder months, nothing beats curling up with a steaming bowl of this stew, a glass of rustic red wine, and a cozy blanket.

Frequently Asked Questions

→ Can I use canned beans instead of dried navy beans?

Yes, canned beans work perfectly in this stew. Simply drain and rinse them before adding to the pot. This saves time while still delivering great flavor.

→ What’s the best type of chicken to use for this dish?

A whole chicken adds depth and richness to the stew, but you can also use bone-in chicken pieces, drumsticks, or thighs. Rotisserie chicken is a great shortcut option as well.

→ Can I add other vegetables to this stew?

Absolutely! Root vegetables like potatoes, parsnips, or turnips make excellent additions, adding extra heartiness and flavor.

→ How do I store the leftovers, and how long will they keep?

Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen with time, so it often tastes better the next day!

→ Can I freeze this stew for later?

Yes, this stew freezes very well. Allow it to cool completely before transferring to freezer-safe containers. It will keep in the freezer for up to 3 months.

→ What can I serve alongside this stew?

This stew pairs wonderfully with crusty bread, rice, or even a simple side salad for a balanced meal.