ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
WHITE BEAN CHICKEN STEW
Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN STEW WITH TOMATOES AND WHITE BEANS
This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appetit published this in 1999.
Provided by Bev I Am
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chopped bacon in heavy large pot over medium-high heat until crisp.
- Using slotted spoon, transfer bacon to paper towel.
- Sprinkle chicken thighs with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Add to drippings in pot and sauté until brown, about 3 minutes per side.
- Using slotted spoon, transfer chicken to large bowl.
- Pour off all but 2 tablespoons drippings from pot.
- Add chopped onion and minced garlic to pot; sauté 4 minutes.
- Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
- Bring to boil, scraping up browned bits.
- Return chicken and any accumulated juices to pot.
- Cover and simmer until chicken is cooked through, about 20 minutes.
- Add cannellini; simmer 10 minutes longer.
- Season to taste with salt and pepper.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 833.6, Fat 33.6, SaturatedFat 10.1, Cholesterol 133.8, Sodium 833.7, Carbohydrate 75.4, Fiber 16.8, Sugar 12.7, Protein 52.6
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
ORGANIC CHICKEN-AND-WHITE-BEAN STEW WITH SPINACH AND SLOW-ROASTED TOMATOES
Categories Soup/Stew Bean Chicken Tomato Stew Low Fat High Fiber Dinner Spinach Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings.
Number Of Ingredients 16
Steps:
- Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.
CHICKEN STEW WITH TOMATOES AND WHITE BEANS
Provided by Joy Smith
Categories Soup/Stew Bean Chicken Poultry Tomato Stew Kid-Friendly Back to School Winter Bon Appétit Connecticut Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
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