Italian Chicken Stew with Sage & Beans

A rustic Italian stew recipe that, with the first mouthful, will transport you to a Rustic Italian town.

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Step 1
Season the chicken thighs with salt, pepper, and ground cumin. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of vegetable oil over medium-high heat.
Step 2
Add the chicken thighs skin-side down and cook until the skin is golden, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the chopped brown onion and finely chopped garlic. Cook until the onion is soft, about 3 minutes.
Step 4
Add the white beans and 250ml of chicken stock per person to the skillet. Stir in the fresh sage leaves. Bring to a simmer.
Step 5
Return the chicken thighs to the skillet, cover, and let simmer for 10-15 minutes, or until the chicken is cooked through.
Step 6
Stir in a splash of cream, adjust seasoning with salt and pepper, and serve the stew hot.