Description
A delightful Tuscan Chicken Stew that captures the heart of Italian cuisine, blending tender chicken, sun-dried tomatoes, and aromatic herbs for a comforting dish.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth (low-sodium recommended)
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- 1 cup sliced mushrooms (optional)
- 1 cup chopped carrots (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until translucent.
- Stir in the minced garlic and cook for about a minute until fragrant.
- Add the chicken thighs to the pot and sear them for about 4-5 minutes on each side until golden brown.
- Pour in the chicken broth, diced tomatoes, sun-dried tomatoes, oregano, thyme, and crushed red pepper flakes. Bring to a gentle simmer.
- Cover the pot and let it simmer for around 20 minutes.
- Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot along with the chopped spinach.
- Stir everything together and let it simmer for an additional 5-10 minutes until the spinach wilts.
- Serve hot, garnished with fresh parsley if desired.
Notes
For vegetarian or vegan options, substitute chicken with chickpeas or lentils and the broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg