Wow, friends - this Tuscan-style stew is pure comfort in a bowl! I brown plump chicken thighs in plenty of extra-virgin olive oil and then braise them low and slow with garlic, rosemary, tomatoes, and creamy white beans. Using EVOO here does wonders: it infuses the meat with aromatic flavor and locks in moisture, keeping the chicken juicy instead of drying out. Olive oil is mostly monounsaturated fat, which stays intact even when heated, and its antioxidants protect the stew as it simmers. In fact, nutrition experts remind us that EVOO’s healthy MUFAs can help lower bad LDL cholesterol and contribute antioxidant benefits to our meals. In short, every spoonful of this stew feels indulgent but is backed by the real nutritional goodness of quality olive oil.
Ingredients
- 4 bone-in chicken thighs (skin on or off as you like)
- Salt, black pepper, and paprika, to season
- 2–3 tablespoons extra-virgin olive oil (divided)
- 1 onion, chopped; 2 carrots and 2 celery stalks, diced
- 3 cloves garlic, smashed; 2 sprigs fresh rosemary (leaves minced)
- 1 (14 oz) can diced tomatoes; 4 cups low-sodium chicken stock (or water)
- 1 (14 oz) can cannellini beans, drained and rinsed
- 1 tablespoon red wine vinegar or lemon juice (for brightening)
Method
- Brown the chicken: Season the chicken thighs with salt, pepper, and paprika. Heat half of the EVOO in a heavy Dutch oven over medium-high. When shimmering, add chicken, skin-side down, and brown until golden (about 5–6 minutes per side). Remove chicken and set aside. (Browning in olive oil creates a flavorful crust and imparts those healthy fats into the base.)
- Sauté the aromatics: Lower heat to medium, add the remaining 1–2 tablespoons of olive oil, then sauté onion, carrots, and celery until softened (5–7 minutes). Stir in garlic and minced rosemary; cook just until fragrant. The olive oil carries the rosemary and garlic flavors through the stew, blending everything together beautifully.
- Build the stew: Pour in tomatoes and stock, scraping up any browned bits. Return the chicken to the pot, nestling it in the liquid. Bring to a simmer, cover partially, and let cook gently for 20 minutes. Add the white beans and simmer uncovered for another 10 minutes (or until the chicken is fully cooked and tender). A final splash of vinegar or lemon juice brightens the flavors just before serving.
- Finish with EVOO: Taste for salt and pepper. Ladle the stew into bowls and drizzle on a little extra virgin olive oil just before serving. That final olive oil drizzle adds a glossy richness and fresh peppery pop to each bowl—truly the signature of real EVOO.
Luca’s EVOO Tip
Since this is a bold, rustic stew, I like using a medium-to-robust EVOO (for example, a Tuscan or Ligurian oil) so its green-herb notes complement the rosemary and garlic. As one olive oil guide suggests, match the oil’s intensity to the dish: “a strong, pungent oil might go great with grilled meats, while a smoother, milder one could be perfect for fish or salads. For my stew I choose an EVOO with a little peppery bite, which lifts the flavors. But if you prefer a more subtle olive taste, a milder fruity oil works fine too. In any case, look for a true extra-virgin bottle (first cold press, fresh harvest) so you get all the polyphenols and antioxidants that give these oils flavor and health benefits.
Why This Matters
Using real EVOO instead of butter or cheap oils isn’t just tradition - it’s science. Thanks to its stable monounsaturated fats and antioxidants, olive oil holds up well during cooking and enriches dishes nutritionally. Studies on the Mediterranean diet consistently point to olive oil as a key reason people live longer and healthier, with lower risks of heart disease. So this hearty chicken-and-bean stew is not only soul-warming but also heart-smart. Enjoy it with crusty bread (and more olive oil for dipping, of course) and savor the nourishment in every bite.
Buon appetito, and let me know how it turns out! – Luca
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evoo-recipes, real-evoo, evoo-cooking, chicken, healthy