TUSCAN CHICKEN STEW
Steps:
- 1. Chop the onion; smash and peel the garlic. Rinse and drain the beans in a colander or strainer. 2. Heat a Dutch oven over medium-high heat. Pat the chicken dry with paper towels and season all over with salt and black pepper. Add the oil to the Dutch oven. When the oil is hot, add the chicken skinned (rounded) sides down, and brown, in batches if necessary, about 4 minutes per side. Transfer to a platter when done. 3. When all of the chicken has been browned, reduce the heat to medium, add the onion, garlic, red pepper flakes and herbs; cook, stirring until the onions are slightly soft, about 5 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. Bring to a boil and cook until syrupy, about 1 minute. 4. Add the beans, tomatoes and chicken broth, and bring to a boil. Nestle the chicken pieces in the stew, adding to the pan any collected juices from the plate. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes. 5. Trim the escarole and tear the leaves into bite-size pieces. (If you're using baby spinach, there's no need to do this.) Wash the escarole or spinach and drain. Add the greens to the stew, cooking only until wilted, about 4 minutes. Stir in the cheese and season with salt and black pepper to taste. Serve in shallow bowls. Each serving: 642 calories; 55 grams protein; 24 grams carbohydrates; 7 grams fiber; 32 grams fat; 8 grams saturated fat; 179 mg cholesterol; 5 grams sugar; 650 mg sodium.
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Abdul hoq Miha
[email protected]This stew is a little bit spicy for my taste, but I still enjoyed it. I would recommend using less red pepper flakes if you don't like spicy food.
Obi Godwin
[email protected]I'm a vegetarian, so I made this stew without the chicken. It was still delicious!
Aries Webb
[email protected]This stew is a great way to use up leftover chicken. It's also a very affordable meal to make.
Ayanda Mabaso
[email protected]I've made this stew several times, and it's always a crowd-pleaser. It's the perfect dish for a potluck or a family gathering.
dambar kumari rai
[email protected]This is my new favorite stew recipe. It's so easy to make, and it always turns out perfectly.
Abin Abin
[email protected]I made this stew for a party, and it was a hit. Everyone loved it!
Amanda Eaton
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids loved the chicken and the sauce.
Hailey Garcia
[email protected]I love the combination of flavors in this stew. The chicken, tomatoes, and herbs all work together perfectly.
Suresh Rai
[email protected]The sauce is amazing! I could eat it with a spoon.
Eggy Mills
[email protected]This stew is hearty and filling. It's perfect for a cold winter day.
Margarita Olayo
[email protected]I'm not a big fan of stews, but this one was really good. The flavors were well-balanced, and the chicken was very tender.
Saad Saqi
[email protected]I made this stew in my slow cooker, and it was so easy. I just threw all the ingredients in the slow cooker in the morning, and dinner was ready when I got home from work.
Mahfuz Jr
[email protected]This stew is a great way to use up leftover chicken. I had some roasted chicken that I shredded and added to the stew. It was delicious!
Matthew bowman
[email protected]I followed the recipe exactly, and it turned out perfectly. The sauce was flavorful and the chicken was cooked to perfection. I will definitely be making this again!
Vusi Willemse
[email protected]This Tuscan chicken stew was an absolute delight! The flavors were rich and complex, and the chicken was fall-off-the-bone tender. I served it over mashed potatoes, and it was the perfect comfort food for a cold winter night.