Inner Chef

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Tuscan Chicken Stew

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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

 

  1. 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.
  2. 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.
  3. 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).

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