Chicken Stew isn't Just for Winter Anymore

May  7, 2015

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: Turn to this one-pot stew when the temperatures drop at night.

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What's the first thing you think of when we say "springtime food"? Maybe it's the first raspberries of the season, a fresh salad with asparagus, or lime-drenched guacamole? Whatever you answered, we're willing to bet you didn't say "stew"—but allow us to change your mind.

This rich Chicken, Chard, and Cranberry Bean Stew has all of the flavors of baked beans—the barbecue favorite—but with the makings of a complete meal. Filled to the brim with chicken, pungent preserved lemon, creamy beans, and bright, rich chard, this stew will be just the thing to warm you up when the temperature drops after a long, beautiful day.

Chicken, Chard, and Cranberry Bean Stew

Serves 6 to 8

pound dried cranberry beans
cups water, plus more for soaking the beans
1 1/2 tablespoons salt, plus more to taste
bunch (about 3/4 pound) red chard, thoroughly washed, divided
tablespoon olive oil
pound bone-in, skin-on chicken thighs or drumsticks
Salt and pepper, to taste
medium onion, thinly sliced
3 to 4 garlic cloves, minced
tablespoon minced fresh ginger
Two 3-inch cinnamon sticks
bay leaf
teaspoons paprika
1/4 teaspoon crushed red chile flakes, or to taste
small preserved lemon, rinsed and minced
Bread or couscous for serving (optional)

See the full recipe (and save and print it) here.

Photo by James Ransom

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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