Italian chicken stew

Delight in this warming, hearty Italian inspired hotpot with juicy chicken, delicious vegies and plenty of filling, fibre-filled beans. The fennel adds a nice aniseed flavour, but is not overpowering.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Italian chicken stew
  • 1 cup (200g) dried cannellini beans
  • 1 kilogram (2 pounds) chicken thigh fillets, chopped coarsely
  • 1/4 cup finely chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 medium fennel bulb (300g)
  • 2 medium brown onions (300g), sliced thinly
  • 2 clove garlic, crushed
  • 6 medium tomatoes (900g), peeled, seeded, chopped coarsely
  • 3 large zucchini (450g), chopped coarsely
  • 1/2 cup coarsely chopped fresh basil


Italian chicken stew
  • 1
    Cover beans with cold water in a medium bowl; stand overnight. Drain beans; rinse under cold water, drain. Place beans in a medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, for 30 minutes or until beans are almost tender. Drain.
  • 2
    Meanwhile, combine chicken and oregano in a medium bowl. Heat oil in a large saucepan over high heat; cook chicken, in batches, stirring, until browned. Remove from pan.
  • 3
    Trim then slice fennel thinly. Coarsely chop enough fennel fronds to make 2 tablespoons; reserve.
  • 4
    Cook onion, garlic and sliced fennel in same large saucepan over medium heat, stirring, for 5 minutes or until vegetables just soften. Return chicken to pan with tomato, zucchini and beans; cook, covered, over low heat, for 15 minutes or until chicken is cooked through. Uncover; simmer for 5 minutes.
  • 5
    Remove stew from heat; stir in basil and reserved fennel fronds. Serve stew with a loaf of french bread, if you like.


You could use 400g (12½ ounces) canned rinsed and drained cannellini beans to save time; this will remove step 1 from the recipe.

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