1h 10m$16.52Chicken, Pumpkin and White Bean Stew
A thick, rosemary-scented stew of tender chicken thighs, whole white beans and leeks in a savory pumpkin broth. A little cider vinegar brightens the rich autumn flavors.
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Olive oil
2 Tablespoon
Bertolli Cooking Olive Oil
2%
Boneless skinless chicken thighs
1.5 Pound
Perdue® Fresh Boneless Skinless Chicken Thighs
76%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Leeks, white and light green parts
3 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
59%
Garlic
3 Count
Kroger® Peeled Garlic
5%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Low-sodium chicken broth
3 Cup
Swanson 33% Less Sodium Chicken Broth
79%
Plain canned pumpkin puree, not sweetened pumpkin pie filling
15 Ounce
Libby's 100% Pure Canned Pumpkin
100%
Fresh rosemary, finely chopped
1 Teaspoon
Simple Truth Organic® Rosemary
5%
Apple cider vinegar
1 Tablespoon
Kroger® 5% Apple Cider Vinegar
3%
Canned cannellini beans, drained and rinsed
3 Cup
Simple Truth Organic® Cannellini Beans
100%
Cost Summary
· only what you use
per serving · 5 servings
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Cook this recipe
- Boneless skinless chicken thighs-1.5 pound
- Plain canned pumpkin puree, not sweetened pumpkin pie filling-15 ounces
- Canned cannellini beans-3 cups
- Leeks, white and light green parts-3 cups
- Low-sodium chicken broth-3 cups
- Olive oil-2 tablespoons
- Apple cider vinegar-1 tablespoon
- Garlic-3 cloves
- Fresh rosemary-1 teaspoon
- Fine sea salt-0.75 teaspoons
- Ground black pepper-0.5 teaspoons
Wash your hands with soap and water. Trim the leeks, halve them lengthwise and slice crosswise into 1/4-inch pieces. Thoroughly rinse the sliced leeks in a colander under running water, separating the layers to remove all grit; drain well. Rinse and finely chop the rosemary, mince the garlic, and drain and rinse enough beans to measure 3 cups.
Cut the chicken into substantial, approximately 1 1/2-inch pieces and pat dry with paper towels; do not rinse it. Season with 1/2 teaspoon salt and all the pepper. Wash your hands and clean the knife, board and any surfaces that touched the raw chicken.
Keep raw chicken separate from prepared vegetables, and wash hands and clean the knife, board, and any surfaces that touched it.
Heat 1 tablespoon olive oil in the pot over medium-high heat. Brown the chicken in two batches, cooking each batch for 5–6 minutes and turning once, until golden on two sides. Transfer to the plate. The chicken will still be undercooked inside and will finish cooking in the stew.
The browned chicken is still undercooked; keep it separate from ready-to-eat foods and wash the plate before reusing it for serving.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the leeks to the same pot. Cook for 6–8 minutes, stirring frequently, until softened but not deeply browned. Add the garlic and cook for 30 seconds.
Pour in the chicken broth and scrape up the browned bits from the bottom. Stir in the pumpkin puree, rosemary and remaining 1/4 teaspoon salt until evenly combined. Return all the chicken and its accumulated juices to the pot.
Bring to a gentle simmer, then reduce the heat to low. Simmer uncovered for 10–15 minutes, stirring along the bottom every few minutes to prevent the pumpkin-thickened broth from catching. Keep the heat low enough that the stew bubbles gently rather than boils vigorously.
Gently fold in the beans and simmer for another 10 minutes, until the beans are hot and the chicken is tender. Total simmering time should be approximately 20–25 minutes. Check several of the largest chicken pieces with a clean food thermometer; their centers must reach at least 165°F / 74°C. Continue cooking if needed, stirring carefully to retain the whole beans and substantial chicken pieces.
Clean the thermometer probe before and after checking, and verify the largest chicken pieces reach at least 165°F / 74°C; continue cooking if needed.
Stir in the apple cider vinegar. Divide the stew among five bowls and serve hot.
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