TUSCAN VEGETABLE CHICKEN STEW
Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.
Provided by Kelly Kwok
Categories Dinner Main Course
Time 55m
Number Of Ingredients 20
Steps:
- In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
- Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
- Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
TUSCAN CHICKEN WITH WHITE BEANS AND KALE
A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.
Provided by Karen Tedesco
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
- Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
- Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
- Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
- Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
- Drizzle the bread with olive oil and cut into 1/2-inch cubes.
- Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.
Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
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. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, 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 stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney 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 salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
ITALIAN CHICKEN STEW
"My husband enjoys preparing this satisfying stew because it's so easy to make," relates Jo Calizzi, Vandergrift, Pennsylvania. "With warm Italian bread, it's a winner on a cold day."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.
Nutrition Facts : Calories 475 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges
EASY CHICKEN CASSEROLE
This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium
SMOKY CHICKEN, BEAN & KALE STEW
Enjoy this chicken, bean and kale one-pot for a hearty family stew with a smoky paprika flavour. Serve with some crusty garlic bread to soak up the juices
Provided by Cassie Best
Categories Dinner
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
- Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
- Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
- Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
- Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.
Nutrition Facts : Calories 403 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
ITALIAN CHICKEN SAUSAGE AND BEAN STEW
We packed this delicious, hearty stew with all sorts of savory goodness-specifically, chicken sausage, mushrooms, beans and even bacon bits!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oil in medium saucepan on medium heat. Add sausage; cook 2 min. Stir in carrots, mushrooms, onions and celery; cook 4 to 5 min. or until sausage is browned and vegetables are crisp-tender, stirring frequently.
- Add flour; cook and stir 1 min. Gradually stir in broth and milk. Add salad dressing mix and beans; mix well.
- Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Serve topped with bacon bits.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
CHICKEN AND WHITE BEAN STEW
Hearty and delicious. Adapted from Rachael Ray, the recipe takes a few shortcuts (like purchased rotisserie chicken and canned beans) to ensure it's easy and quick. :) I picked up a loaf of Italian bread and made Recipe #113699 to go with it, which made for a simple, but comforting and tasty meal on a chilly night.
Provided by GaylaJ
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
- Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
- Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
- Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
- Add the chicken and white beans to the stew; cook until heated through.
- Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 518, Fat 17.6, SaturatedFat 5, Cholesterol 91.3, Sodium 651.9, Carbohydrate 45.6, Fiber 8.8, Sugar 3.1, Protein 43.7
SLOW-COOKER ITALIAN CHICKEN STEW
Looking for a slow cooked dinner? Then check out this hearty chicken stew made with kidney beans and Progresso® cannellini beans. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 4
Number Of Ingredients 12
Steps:
- In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic; mix well.
- In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
- Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.
Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 75 mg, Fiber 12 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 3/4 Cups, Sodium 690 mg, Sugar 9 g
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
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