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Plated meal

Italian Chicken Stew with Sage & Beans

  • Keto
  • High Protein
  • Meat
  • Italian
  • Contains Dairy
  • Chicken

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

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring the correct amount of water to the boil to make the stock. Add the stock cube and stir until dissolved. Then remove from heat.

  • 1.5 min

    Peel and chop the onion and finely chop the garlic.

  • 4.0 min

    Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté until softened and the onion is translucent.

  • 7.0 min

    Add the cumin and stir until onion and garlic is coated.

  • 8.0 min

    Add the beans, sage and stock and stir through.

  • 9.5 min

    Bring to the boil and then lower to keep at a low simmer until the liquid has reduced.

  • 11.0 min

    In a frying pan, heat the vegetable oil over high heat. When hot, add the chicken thighs, skin side down and turn once when the skin has begun to crisp.

  • 15.0 min

    When the chicken thighs are golden and crisp on the outside, remove from the pan and place on a baking tray.

  • 18.0 min

    Place the baking tray in the oven and continue to cook the chicken until cooked through (10mins).

  • 24.0 min

    Remove the bean stew from the heat and then stir through the cream. Season with salt and pepper to taste.

  • 26.0 min

    Distribute the bean stew among serving plates.

  • 28.0 min

    Remove the chicken from the oven and serve atop the bean stew.

  • Ingredients


    Olive Oil

    Vegetable Oil


    finely chopped

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 250ml per person

    Ground Cumin

    Brown Onion


    White Beans

    Fresh Sage

    Chicken Thighs (Skin On)