Ww Chicken and White Bean Stew With Lemon and Sage

Recipe by Luvs 2 Cook

Putting here for safe keeping. Serve with a salad or with steamed spinach. Enjoy! Serving: 1 chicken thigh with about 1 cup of bean mixture (6 points per serving) For some reason the amount stock will not save it is 3/4 c but I use more.

Top Review by Bizzy-Bee

This was a really nice recipe. I used rosemary instead of the sage, just personal preference. I also cut the lemon zest in half, as it is really strong and I didn't want to overpower the dish. I added 1/4 c of minced, fresh parsley with the zest at the end for some additional freshness and color. Really nice, complex flavors. I will make this again, perhaps adding a small amount of Italian sausage as a complement.

Ingredients Nutrition


  1. Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
  2. Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
  3. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  4. Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
  5. Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
  6. Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
  7. Stir in lemon zest.

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