Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add chicken pieces in a single layer and brown until a mahogany-colored crust develops on all sides. Remove chicken and set aside.
  2. In the same pot, sauté the diced onion, sliced carrots, and diced celery for 5–7 minutes until onions are translucent. Stir in minced garlic, dried thyme, and smoked paprika, cooking for 60 seconds.
  3. Return the browned chicken to the pot. Pour in the chicken broth and add cubed potatoes and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are fork-tender.
  4. Stir in the cannellini beans. To create a creamy texture, mash 1/2 cup of the beans with a splash of broth using a fork or immersion blender and stir back into the stew. Simmer uncovered for another 10 minutes.
  5. Remove the bay leaf and stir in fresh lemon juice and chopped parsley just before serving.