Roasted Chicken and Romano Bean Stew Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Season the chicken thighs with salt, pepper, and paprika. Place them on a baking sheet and roast for 25-30 minutes, until cooked through.
• STEP 2.In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened.
• STEP 3.Add the garlic, thyme, and rosemary to the pot. Cook for another minute, until fragrant.
• STEP 4.Add the romano beans, chicken stock, and roasted chicken thighs to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until the beans are tender.
• STEP 5.To serve, ladle the stew into bowls and garnish with chopped parsley. Serve with crusty bread or over steamed rice.

Cooking Tips

• You can use bone-in, skin-on chicken thighs for extra flavor. Just remove the skin before adding them to the stew.
• If romano beans are not available, you can substitute with green beans or cannellini beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stovetop or in the microwave.

Storage and Serving

• Serve this stew with a side of crusty bread or over steamed rice for a complete meal.
• Garnish with additional chopped parsley and a squeeze of lemon juice for added freshness.
• This stew can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.