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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (572g) Recipe makes 4 servings |
||
| Calories 420 | ||
| Calories from Fat 72 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 114mg | 38% | |
| Sodium 139mg | 5% | |
| Potassium 1572mg | 44% | |
| Total Carbohydrate 41.7g | 13% | |
| Dietary Fiber 10.6g | 42% | |
| Sugars 9.7g | ||
| Protein 39.9g | 79% | |
Tuscan Chicken Stew
By: justcallmetoni
May 30, 2005
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.
SERVES 4 -6
Ingredients
- 8 skinless chicken thighs
- 1 1/2 teaspoons olive oil
- 1 yellow onion, thinly sliced
- 2 red peppers, thinly sliced
- 2 garlic cloves, minced
- 1 (28 ounce) can peeled tomatoes
- 2/3 cup dry white wine
- 1 teaspoon dried oregano or 1 large fresh oregano sprig, chopped
- 1 (14 1/2 ounce) can cannellini beans, drained and rinsed
- salt and pepper
- 4 sprigs oregano (optional)
Directions
1
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.2
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.3
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.4
Add cannelloni beans to the pan, and simmer another 5 minutes until hot.5
Garnish with sprigs of oregano (optional).
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- Course > Main Dish > Stews
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- Cuisine > European > Southern (Mediterranean) > Italian
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Featured Reviews for This Recipe
From: PanNan
On Jun 23, 2008
Very nice dish, Toni! I used one green and one red pepper. I had to use kidney beans instead of cannellini beans, but it made it colorful and tasted great. The only thing I'll do different next time is add some red pepper flakes for a little zip. Made for ZWT4.
From: SweetySJD
On Apr 7, 2007
This was delicious! I had to use green peppers which I thought worked very well, no doubt that red would be even better! Thanks! I'll be making this again for sure!
From: Love2Experiment
On Sep 13, 2006
Wonderful flavor and simple to prepare. My DH doesn't care for beans generally (and actually turned up his nose when I added them), but I think the cannellini beans really set this recipe off. They add a creamy richness to the dish. (BTW DH took the leftovers for lunch the next day). I made this recipe as written except, since we were doing other things, I let it simmer longer and it still turned out great. Thanks for a great recipe.
From: Evie*
On May 3, 2006
Wonderful flavours and looks great on the plate. Simple to put together and enjoyed by all. Thanks for sharing.
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