ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
MEDITERRANEAN-STYLE CHICKEN AND BEAN STEW
Make and share this Mediterranean-Style Chicken and Bean Stew recipe from Food.com.
Provided by mermaidmagic
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet.
- Add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side.
- Transfer to a platter.
- Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
- Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile.
- Season with salt and pepper and bring to a simmer.
- Cook over low heat until the juices thicken slightly, about 4 minutes.
- Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turning the chicken halfway through.
- Season the stew with salt and pepper and serve.
- The chicken stew can be refrigerated for up to 2 days.
Nutrition Facts : Calories 242.5, Fat 14.7, SaturatedFat 2.4, Cholesterol 57.3, Sodium 305.7, Carbohydrate 13.5, Fiber 4.2, Sugar 4.8, Protein 16.1
MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA
Serve this flavorful dish on top of our Creamy Polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
- Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
- Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.
Nutrition Facts : Calories 464 g, Fat 13 g, Fiber 5 g, Protein 47 g
MEDITERRANEAN CHICKEN STEW
Tomatoes and peppers lend to the eye-catching color of this fast-to-fix stew. The mild seasonings will appeal to everyone's tastes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally., Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.
Nutrition Facts : Calories 236 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 738mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
MEDITERRANEAN CHICKEN STEW
This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half an hour to be ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in 2 batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
- Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
- Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.
Nutrition Facts : Calories 427 g, Fat 8 g, Fiber 13 g, Protein 48 g
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