Tender Tuscan Chicken Stew Food

TUSCAN VEGETABLE CHICKEN STEW

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.

TENDER TUSCAN CHICKEN STEW

Steps:

• Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until brown. Remove chicken from the pan and reserve. Add the onions and peppers to the pan and cook 3 to 5 minutes until soft but not browned. Add minced garlic.
• Carefully drain tomatoes reserving liquid in a cup or bowl. Mash the tomatoes into a thick paste - more concentrated than tomato sauce but not as thick as tomato paste.
• Add chicken, tomatoes, wine and oregano to the onions and peppers. Simmer 30 minutes, until chicken is cooked through. If the pan becomes dry, add a little of the reserved tomato liquid. Do so sparingly.
• Add cannelloni beans to the pan, and simmer another 5 minutes until hot.
• Garnish with sprigs of oregano (optional).

TUSCAN CHICKEN STEW

Steps:

• Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well.
• Heat oil in a large non stick frypan over medium high heat.
• Add chicken mixture, saute for 3 minutes.
• Add garlic, saute 1 minute.
• Add broth, beans, and bell peppers, bring to a boil.
• Cover, reduce heat, simmer 10 minutes or until chicken is done.
• Stir in spinach, simmer 1 minute.

TUSCAN CHICKEN STEW

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
• Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
• Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.

TUSCAN CHICKEN SKILLET

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
• Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
• Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
• Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

GARLIC TUSCAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

TUSCAN-STYLE CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives., Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.

ITALIAN CHICKEN STEW

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.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!