Tuscan Chicken Stew
This hearty stew is a meal in one pot, and is easy enough to prepare quickly on a weeknight.
Ingredients
| Olive oil | 2 Tablespoon | |
| Boneless skinless chicken thigh | 1 1/2 Pound , cut into 1 | |
| Onion | 1 Medium , quartered | |
| Fennel seeds | 1/2 Teaspoon (2 mL) | |
| Canned cannelini beans | 540 Milliliter , drained and rinsed | |
| Canned diced tomatoes | 398 Milliliter , undrained | |
| Red wine | 1/2 Cup (8 tbs) (125 mL) | |
| Fresh basil leaves | 12 Gram , chop | |
| Garlic cloves | 2 , mince | |
| Fresh rosemary sprig | 3 , chop just leaves (or 1 teaspoon dried) | |
| Salt | 1 Teaspoon | |
| Fresh oregano | 5 Gram , chop (or 1/2 teaspoon dried) | |
| Fresh ground black pepper | 1/2 Teaspoon | |
| Baby spinach leaves | 300 Gram |
Directions
MAKING
1. In a large skillet, heat oil over medium-high flame.
2. Add chicken and cook stirring for about 10 minutes or until browned. Remove chicken from skillet, and add onion and fennel seed. Cook on medium heat for 5 minutes or until tender, stirring occasionally.
3. Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently, then reduce heat to low cover and cook about 3 minutes.
4. Return chicken to skillet, reduce heat to low, cover and simmer for 5-7 minutes.
5. Stir in spinach, cover and cook for another 5 minutes or until spinach is wilted.
SERVING
6. Serve hot and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 369Calories from Fat 105
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 535 mg22.29%
Total Carbohydrates 32 g10.7%
Dietary Fiber 8 g32%
Sugars 2 g
Protein 33 g66%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
