Chicken Stew isn't Just for Winter Anymore

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.

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

1 pound dried cranberry beans
5 cups water, plus more for soaking the beans
1 1/2 tablespoons salt, plus more to taste
1 bunch (about 3/4 pound) red chard, thoroughly washed, divided
1 tablespoon olive oil
1 pound bone-in, skin-on chicken thighs or drumsticks
Salt and pepper, to taste
1 medium onion, thinly sliced
3 to 4 garlic cloves, minced
1 tablespoon minced fresh ginger
Two 3-inch cinnamon sticks
1 bay leaf
2 teaspoons paprika
1/4 teaspoon crushed red chile flakes, or to taste
1 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 submissions@food52.com about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.