Remove the skin and bones from the chicken. Cut or tear the meat into small pieces and reserve until ready to add to the stew.
Heat the olive oil in a 5 1/2 quarter Dutch oven over medium heat. Add the onions and cook 5 minutes. Add the beans and chicken broth and cook for 5 minutes. Turn heat to low. Add the chicken, garlic, and oregano. Simmer uncovered for 20-30 minutes. Season with salt and pepper. Enjoy.