Description
A cozy Tuscan Chicken Stew that embraces the flavors of Italy wrapped in a sumptuous chicken broth, ideal for chilly evenings.
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil (or butter)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups low-sodium chicken broth
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Fresh basil (for garnish)
- Salt and black pepper to taste
- Optional: 1 cup chickpeas or cannellini beans (for added protein and texture)
Instructions
- Start by heating the olive oil in a large stockpot or a Dutch oven over medium heat. Add diced onion and garlic, sautéing until they’re soft and fragrant, about 3-4 minutes.
- Toss in the sliced carrots and diced celery. Continue to sauté for another 5 minutes.
- Add the chicken thighs or breasts to the pot, searing for 2-3 minutes on each side until golden brown.
- Pour in the diced tomatoes with their juices and the chicken broth, bringing to a gentle simmer. Stir in the dried oregano and thyme, seasoning with salt and pepper.
- Simmer for about 20 minutes, then introduce the green beans (and chickpeas or cannellini beans, if using) to the pot, cooking for an additional 10-15 minutes.
- Remove the chicken when fork-tender and shred it with two forks, returning it to the pot.
- Give your stew a final taste, adjusting seasoning as necessary before serving.
Notes
Serve this stew topped with fresh basil, paired with crusty bread or a mixed green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg