This one-pot chicken stew is exactly what your body craves to kick-start the new year. It’s cozy yet light, packed with protein, greens, and gut-loving ingredients — the perfect reset meal for the day after a big celebration. Nourishing without feeling heavy, comforting without the guilt… trust me, once you make this, you’ll be craving it on repeat all year long.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat a large pot over medium heat and sauté the chicken in the oil from the sun-dried tomatoes until lightly golden.
Add the leeks and cook for about 2 minutes until softened.
Stir in the garlic and sauté until fragrant.
Pour in the wine and let it simmer until mostly evaporated.
Add Worcestershire sauce, Dijon mustard, and chicken bouillon paste. Stir well.
Fold in the beans, sun-dried tomatoes, and coconut milk. Simmer for 10 minutes.
Add the super greens and cook until just wilted.
Finish with Kalamata olives if using, and serve warm.
Reserve the oil from the sun-dried tomatoes for cooking to enhance the flavor of the dish.
If you prefer a thicker stew, simmer the dish for a few extra minutes to reduce the liquid.
Use coconut cream for a richer texture, or coconut milk for a lighter option.
Feel free to substitute super greens with spinach or kale if preferred.
Serve with crusty bread or rice for a complete meal.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to be more flavorful and tender in stews.
What can I use instead of wine?
You can substitute wine with chicken broth or vegetable stock for a non-alcoholic option.
Can I make this stew ahead of time?
Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Are Kalamata olives necessary?
No, Kalamata olives are optional and can be omitted if you prefer a milder flavor.
Can I freeze this stew?
Yes, this stew freezes well. Store it in an airtight container for up to 3 months. Thaw and reheat before serving.
