Tuscan Chicken Stew Servings: 6
(This recipe was given to me by Inner Chef member; Lisa Reinhard. I added the roasted tomatoes to give it an earthy flavor). This is not a traditional “stew” like one might think. It’s light enough for summer and fall without all the liquid of a traditional stew. The flavors are so vibrant in this dish; I am sure you will like it!
2 Tbsp. olive oil
1 ½ lbs. boneless, skinless chicken breast; cut into 1” cubes
1 medium onion, cut into ½” thick wedges
½ tsp. fennel seed
1 (15 oz.) can Cannelli beans, rinsed and drained
1 (14 ½ oz.) can diced tomatoes
3 Roma tomatoes, slice and roast in oven; then chop before adding
¼ cup red wine* (see below for substitutions)
1 tsp. basil leaves
1 tsp. garlic, minced
1 tsp. rosemary leaves
1 tsp. salt
½ tsp. oregano
½ tsp. coarsely ground black pepper
6 oz. baby spinach leaves
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10-15 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
- Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
- Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
Red Wine Substitutions:
Some great red wine substitutes for cooking are as follows:
Non-alcoholic wine, apple cider, beef broth, tomato juice. If you need to replace an earthy red wine (in Italian dishes) try using grape juice with just a touch of red-wine or rice vinegar. Cranberry juice is also a great substitute for sweet red wines (often used in tomato based sauces).