CHICKEN WITH STEWED TOMATOES
Make and share this Chicken With Stewed Tomatoes recipe from Food.com.
Provided by mandagirl
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breast halves in half again.
- Mix flour, salt and pepper together in a plastic bag.
- Add chicken pieces and shake to coat.
- In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
- Add stewed tomatoes, oregano and basil.
- Lower heat, cover and cook for about 1 hour.
Nutrition Facts : Calories 221.2, Fat 9.2, SaturatedFat 3.1, Cholesterol 86.1, Sodium 210, Carbohydrate 3.7, Fiber 0.6, Sugar 2, Protein 29.8
CHICKEN STEW WITH TOMATOES AND ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
- Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan.
- Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes. Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.
Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 5 grams, Carbohydrate 43 grams, Fiber 9 grams, Protein 51 grams
CHICKEN AND TOMATO STEW WITH ARUGULA AND CANNELLINI
A hearty tomato and white wine-based stew for cold winter nights. For lovers of the peppery arugula plant!
Provided by amanda1432
Categories Chicken Stew
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt. Add the chicken cubes, and stir to coat. Set aside to marinate for at least 20 minutes.
- Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.
- Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.
- Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.
- Stir in the pasta, basil, arugula, and red pepper flakes. Cover, and turn off heat. Let sit until the arugula and basil have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 47.3 g, Cholesterol 38.2 mg, Fat 18.6 g, Fiber 6.4 g, Protein 24 g, SaturatedFat 3.8 g, Sodium 572.9 mg, Sugar 4.7 g
ITALIAN CHICKEN STEW
I started w/ Giada De Laurentis' (Everyday Italian Food Network) recipe and tweaked it to my own tastes (ie: I added the wine and garlic, changed the fresh basil to dried, only because I didn't have any on hand-I'm sure fresh is better, I used fire roasted tomatoes instead of plain, and I changed the kidney beans to cannellini beans). We had some crusty roasted garlic bread with this.
Provided by sweetomato
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy 5 1/2 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Add the garlic, and the salt and pepper to taste. Stir in the tomatoes with their juices, chicken broth, wine, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirringthe mixture occasionally, about 30 minutes. Using tongs, transfer the chicken breast to a work surface or large plate and cool for 5 minutes. Discard the bay leaf. Add the cannellini beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with more salt and pepper if desired.
- Ladle into serving bowls.
Nutrition Facts : Calories 355.6, Fat 15, SaturatedFat 3.2, Cholesterol 46.4, Sodium 900.5, Carbohydrate 28.3, Fiber 8.7, Sugar 8.3, Protein 24.8
CHICKEN AND TOMATO STEW WITH ARUGULA AND CANNELLINI
A hearty tomato and white wine-based stew for cold winter nights. For lovers of the peppery arugula plant!
Provided by amanda1432
Categories Chicken Stew
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt. Add the chicken cubes, and stir to coat. Set aside to marinate for at least 20 minutes.
- Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.
- Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.
- Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.
- Stir in the pasta, basil, arugula, and red pepper flakes. Cover, and turn off heat. Let sit until the arugula and basil have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 47.3 g, Cholesterol 38.2 mg, Fat 18.6 g, Fiber 6.4 g, Protein 24 g, SaturatedFat 3.8 g, Sodium 572.9 mg, Sugar 4.7 g
CHICKEN AND TOMATO STEW WITH ARUGULA AND CANNELLINI
A hearty tomato and white wine-based stew for cold winter nights. For lovers of the peppery arugula plant!
Provided by amanda1432
Categories Chicken Stew
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt. Add the chicken cubes, and stir to coat. Set aside to marinate for at least 20 minutes.
- Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.
- Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.
- Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.
- Stir in the pasta, basil, arugula, and red pepper flakes. Cover, and turn off heat. Let sit until the arugula and basil have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 47.3 g, Cholesterol 38.2 mg, Fat 18.6 g, Fiber 6.4 g, Protein 24 g, SaturatedFat 3.8 g, Sodium 572.9 mg, Sugar 4.7 g
CHICKEN AND TOMATO STEW WITH ARUGULA AND CANNELLINI
A hearty tomato and white wine-based stew for cold winter nights. For lovers of the peppery arugula plant!
Provided by amanda1432
Categories Chicken Stew
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt. Add the chicken cubes, and stir to coat. Set aside to marinate for at least 20 minutes.
- Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.
- Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.
- Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.
- Stir in the pasta, basil, arugula, and red pepper flakes. Cover, and turn off heat. Let sit until the arugula and basil have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 47.3 g, Cholesterol 38.2 mg, Fat 18.6 g, Fiber 6.4 g, Protein 24 g, SaturatedFat 3.8 g, Sodium 572.9 mg, Sugar 4.7 g
CHICKEN STEW WITH TOMATOES AND WHITE BEANS
Provided by Joy Smith
Categories Soup/Stew Bean Chicken Poultry Tomato Stew Kid-Friendly Back to School Winter Bon Appétit Connecticut Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
TOMATO AND CANNELLINI BEAN STEW
This is great with potatoes; baked, fried, chipped, mashed etc or rice steamed or boiled. I simply used what was on hand (and what my daughter's anti-candida diet allows!) but you can certainly add some oregano (I will be next time) or spices such as cayenne pepper and chili. Prep time does not incl. soaking time for the beans
Provided by Jacquie in Brisbane
Categories Stew
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil (enough to cover the bottom of a lg pan) over a moderate heat and sauté onion for a few minutes.
- Add celery and lettuce and sauté for about 5 minutes, then add garlic and basil, and cook for a few more minutes.
- Add tomatoes, salt and pepper, and enough water to ensure that the mixture is not to thick and can simmer without sticking (a bit like a soup).
- Bring mixture to the boil, then reduce heat to a moderate simmer and cook for approx 3/4 hour until cannellini beans are cooked, adding more water if needed and stirring occasionally.
- Stir in the frozen corn and cook for a few more minutes.
Nutrition Facts : Calories 120, Fat 0.8, SaturatedFat 0.2, Sodium 28.5, Carbohydrate 25.1, Fiber 6.2, Sugar 8.2, Protein 6.3
CHICKEN STEW WITH TOMATOES AND WHITE BEANS
This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appetit published this in 1999.
Provided by Bev I Am
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chopped bacon in heavy large pot over medium-high heat until crisp.
- Using slotted spoon, transfer bacon to paper towel.
- Sprinkle chicken thighs with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Add to drippings in pot and sauté until brown, about 3 minutes per side.
- Using slotted spoon, transfer chicken to large bowl.
- Pour off all but 2 tablespoons drippings from pot.
- Add chopped onion and minced garlic to pot; sauté 4 minutes.
- Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
- Bring to boil, scraping up browned bits.
- Return chicken and any accumulated juices to pot.
- Cover and simmer until chicken is cooked through, about 20 minutes.
- Add cannellini; simmer 10 minutes longer.
- Season to taste with salt and pepper.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 833.6, Fat 33.6, SaturatedFat 10.1, Cholesterol 133.8, Sodium 833.7, Carbohydrate 75.4, Fiber 16.8, Sugar 12.7, Protein 52.6
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