Winjohn Farm
Tuscan Chicken Stew
The cold weather is returning, so we're trying out some new (and amazing recipes), like this tasty stew.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 1 can (15 oz) diced tomatoes, with juice
- 4 cups chicken broth (or vegetable broth)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 cup kale or spinach, chopped
- Salt & Pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cut the chicken into pieces.
- Season the chicken pieces with salt and pepper.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook for about 4-5 minutes, stirring occasionally, until browned on all sides. Remove the chicken and set it aside.
- In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add garlic and carrots, cooking for another 2 minutes until fragrant.
- Pour in the chicken broth and add the diced tomatoes, tomato paste, Italian seasoning, and white beans. Stir well to combine.
- Return the chicken to the pot. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
- Stir in the chopped kale or spinach and cook for another 5 minutes, until the greens are wilted.
- Ladle the stew into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
