TUSCAN CHICKEN AND BEAN STEW
I enjoy a nice hearty meal at times. With this recipe it keep me full for hours, and its even better as left-overs because he flavors blend together... I also love this because it budget friendly.
Provided by NIKKI SMITH
Categories Chicken Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 F. In a bowl, combine flour with salt and pepper. coat chicken in flour mixture. heat oil in the ducth oven.( or a pan that goes in the oven) Add chicken and brown, Remove chicken to a plate.
- 2. Stir onion and carrots into the dutch oven with drippings. Cook: stirring 4 minutes or until onion soften. Add garlic and cook 1 mintues. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to boil. Cover and cook in oven 20 minutes.
- 3. Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.
TUSCAN CHICKEN STEW
Make and share this Tuscan Chicken Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 265.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 479.9, Carbohydrate 20.4, Fiber 7.5, Sugar 4.2, Protein 31.2
TENDER TUSCAN CHICKEN STEW
The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.
Provided by justcallmetoni
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 299.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 68.1, Sodium 390.5, Carbohydrate 30.5, Fiber 9.7, Sugar 11.2, Protein 24.3
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.
TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
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
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
TUSCAN CHICKEN
Only four ingredients are needed to make this hearty Italian inspired chicken dinner. Serve with rice and a tossed salad.
Provided by rstinkham
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
- Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
- Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 42.2 g, Cholesterol 71 mg, Fat 11.3 g, Fiber 9.8 g, Protein 32.1 g, SaturatedFat 2.5 g, Sodium 1292.2 mg, Sugar 16.6 g
HEARTY TUSCAN BEAN STEW
With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 18
Steps:
- Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
- Add the kale and cook until wilted, 3-4 minutes.
- Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
- Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.
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