Tuscan Chicken Stew

LeGourmetTV's picture

Sep. 17, 2013

This hearty stew is a meal in one pot, and is easy enough to prepare quickly on a weeknight.


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



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.


6. Serve hot and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 369Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


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