Cannellini Bean Stew with Bacon & Pan Fried Chicken

I've chosen to serve the stew with golden pan-fried chicken breasts, which make this a filling and satisfying meal. The tender, juicy chicken pairs beautifully with the creamy smoky cannellini bean stew.

This dish is easy to cook making is a great mid week meal option, it's also special enough for a weekend dinner with friends. If you've any leftovers they're great served warm on buttery toast, topped with a fried or poached egg.

Recipe ingredients

Find the full list of ingredients and quantities in the recipe card below.

• Oil - I use sunflower oil in this recipe, olive oil or avocado oil would work here too.
• Bacon - for the best flavour I've opted to use smoked streaky bacon, which I cut into thin strips.
• Vegetables - I use a base of leeks, celery and garlic to flavour the stew.
• Butter - I use salted or unsalted butter to sauté the chicken breasts, along with a little oil to stop the butter burning.
• Chicken - I've used boneless, skinless, corn fed chicken breasts in this recipe as they have great flavour. You can use regular chicken breasts, or any other cut of chicken, adjusting the cook times accordingly.
• Wine - I use white wine to flavour the stew. Use a good quality white wine, something you would drink a glass of yourself, as it will make a difference to the finished dish.
• Beans - for ease and speed of cook, I've used canned beans.
• Stock (broth) - I've used chicken stock, but vegetable broth would work in this dish too.
• Fresh herbs - I flavour the beans with fresh thyme and parsley.
• Seasoning - I've kept the seasoning simple with some sea salt and black pepper.
• Cream - to make the beans extra creamy I add single cream (half and half). Use a dairy free alternative if required.

How to make cannellini bean stew

• Place 2 tablespoons of sunflower oil in a large frying pan and bring to a medium heat. Add the bacon to the pan and fry until golden and the fat has rendered down.
• Now add the leek, celery and garlic and continue to sauté for 5 minutes until the leek has softened but not coloured.
• While the vegetables are cooking, make a start on cooking the chicken. Add the remaining 2 tablespoons of sunflower oil and the butter to another frying pan and bring to a medium heat. Season the chicken breasts and place in the pan, sauté gently for approximately 20 minutes, turning occasionally to ensure even colour and that the chicken is cooked through.
• Once the vegetables have softened, add the white wine to the pan and cook for 2-3 minutes at a high heat to reduce the wine right down, removing any alcohol.
• Add the beans, chicken stock, thyme and parsley, bring to a boil then turn the heat down to a gently simmer. Cook the beans gently for 15 minutes, stirring from time to time, until the bean mixture has started to thicken.

LESLEY'S TOP TIP: Take time to properly render down the bacon fat, as this fat will add to the flavour of the finished dish.

• When the chicken has cooked through (internal temperature 74C/165F), remove from the pan and set aside to rest for 5 minutes.
• Once the beans have thickened check for seasoning, add the single cream and season with salt and black pepper to taste. The amount of salt required will depend on the saltiness of the bacon used.
• Divide the bean mixture between 4 bowls, place a rested chicken on top and serve immediately.

LESLEY'S TOP TIP: I recommend using a meat probe thermometer for checking the internal temperature of the chicken, ensuring it is properly cooked through.

Recipe variations

• Dried beans: for ease I use tinned cannellini beans, but you can use dried if you would prefer. Soak the dried beans overnight and boil in water the following day until they have softened, before draining and adding to this dish.
• Other beans - if you don't have cannellini beans you can substitute with another bean like haricot or butter beans.
• Chicken - I opted for chicken breasts to accompany the cannellini bean stew, you could serve this with chicken legs or thighs, adjusting cooking times to suit.
• Pork - swap the chicken for a pork chop or slices of roasted pork tenderloin, adjusting cook times to suit.
• Bacon - I used smoked streaky bacon for flavour, but you can use any variety of bacon in this dish.
• Leek and garlic - substitute the leek with onions or shallots if that is all you have to hand. If you don't like garlic leave it out of the dish.
• Herbs - swap thyme and parsley so other herbs like chives, basil or tarragon.

Serving suggestions

The bean, bacon and leek stew is hearty and filling, so I would keep any additional vegetable sides simple. I've opted for some charred cabbage with garlic and lemon butter, but you could also try some honey roast carrots or roasted asparagus.

For a lighter meal, just serve the bean stew with some extra veggies on the side. Any leftover beans make a delicious brunch or lunch next day, warmed up and served on top of hot toast and finished off with a fried egg.

Useful hints and tips

1. Chicken is cooked through when a meat thermometer inserted into the thickest part of the chicken breast reached 74C/165F. 
2. I recommend a meat probe thermometer, it's a great piece of kit and I find I use it all the time to check meat is properly cooked.
3. If you don't have a meat thermometer, insert a sharp knife into the thickest part of the chicken breast, then remove it and press on the cut. If the juice run clear the chicken is cooked, if the juices are still pink the chicken requires further cooking.
4. For gluten free diners use a gluten free chicken stock.
5. For dairy free diners remove the single cream and swap for a dairy free alternative, or add a little more chicken stock instead. Also remove the butter when cooking the chicken and just use oil instead.
6. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

For other quick mid week dinners try my:

• Easy Butter Bean Stew with Smoked Sausage
• Sausage Casserole with Beans & Kale
• Chorizo & Bean Stew with Roast Chicken
• Sesame Crusted Chicken Breast
• Creamy Tarragon Chicken with Asparagus
• Italian Chicken with Ham & Parmesan

Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.