Tuscan Chicken Stew

Name: Tuscan Chicken Stew
Prep time: 13 min
Cook time: 22 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.32 lb / 1.2 lb chicken thighs (, boneless skinless (or ), cut into large bite size pieces 3 - 4 cm / 1.2 - 1.4" (Note 1)), breast; 1.5 tsp Italian herb mix ((store bought mix, or see Note 2)); 0.5 tsp Garlic Powder; 0.5 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes)); 0.25 tsp Ground Black Pepper; 1.5 tbsp Olive Oil; 1 onion (, into 1cm / 0.4" wedges), halved sliced; 3 Garlic, finely minced; 0.5 cup (100 g) sun dried tomatoes (, cut into 0.5cm / 0.2" slices (Note 3)); 7.05 oz (1 1/4 cups) cherry or grape tomatoes ((1 punnet)); 2 x 400g/14oz cans butter beans ((large lima beans), - or cannellini, Great Northern or other white beans (Note 4)), drained; 0.333 cup Chardonnay or other dry white wine (, substitute chicken stock/broth (Note 5)); 0.333 cup plain flour / all-purpose flour ((Note 6 for gluten-free)); 3 cup Low Sodium chicken stock / broth (, ); 0.75 cup thickened cream / heavy cream (, or any full fat cream ~35% fat); 0.5 cup parmesan (, store bought sandy-type - substitute with cheddar, tasty or other sharp cheese), finely grated; 3.53 oz / 3.5oz baby spinach (, or a few big handfuls torn kale)

Recipe video above. This is a 30 minute creamy white stew filled with seared Italian-seasoned chicken, sun dried tomatoes, burst-in-your-mouth cherry tomatoes, meaty white beans and swirls of spinach in a garlicky parmesan sauce. It's not authentic Italian but I think it channels Tuscan vibes with the bright colours of Italy, in a bowl!

Brooke1999

Prep13 min

Cook22 min

Total35 min

Servings4

Difficultyeasy

Entrees

Ingredients

1.32 lb/ 1.2 lb chicken thighs (, boneless skinless (or ), cut into large bite size pieces 3 - 4 cm / 1.2 - 1.4" (Note 1)), breast
1.5 tspItalian herb mix ((store bought mix, or see Note 2))
0.5 tspGarlic Powder
0.5 tspcooking salt / kosher salt ((halve for table salt, +50% for flakes))
0.25 tspGround Black Pepper
1.5 tbspOlive Oil
1onion (, into 1cm / 0.4" wedges), halved sliced
3Garlic, finely minced
0.5 cup(100 g) sun dried tomatoes (, cut into 0.5cm / 0.2" slices (Note 3))
7.05 oz(1 1/4 cups) cherry or grape tomatoes ((1 punnet))
2x 400g/14oz cans butter beans ((large lima beans), - or cannellini, Great Northern or other white beans (Note 4)), drained
⅓ cupChardonnay or other dry white wine (, substitute chicken stock/broth (Note 5))
⅓ cupplain flour / all-purpose flour ((Note 6 for gluten-free))
3 cupLow Sodium chicken stock / broth (, )
0.75 cupthickened cream / heavy cream (, or any full fat cream ~35% fat)
0.5 cupparmesan (, store bought sandy-type - substitute with cheddar, tasty or other sharp cheese), finely grated
3.53 oz/ 3.5oz baby spinach (, or a few big handfuls torn kale)

Instructions

1
Deglaze and add flour - Turn the heat back up to high. Add the wine and let it simmer for 1 - 2 minutes until reduced by half. Add flour and stir until it is mixed in.
2
Make sauce - Slow pour in a third of the stock, mixing as you go. The flour will make the liquid turn into a thick sauce quite quickly. Then add the rest of the stock, beans and sun dried tomato, and stir well.
3
First simmer 7 minutes - Bring to a simmer. Lower heat to medium or medium high so it's simmering, not too rapidly. Simmer 7 minutes, stirring every now and then.
4
Second simmer 8 minutes - Add cherry tomatoes, cream and parmesan. Mix and simmer for 8 minutes. The sauce should be reduced and thicken into a gravy consistency.
5
Wilt spinach - Stir spinach in to make it wile (~ 30 seconds). Ladle into bowls, garnish with extra parmesan and chilli flakes if desired. Serve with warm crusty bread for dunking!
6
Season chicken, sear. Sauté onion and garlic. Deglaze with wine, stir in flour, then stock. Add beans and sun dried tomato, simmer 7 minutes. Add cream, parmesan and cherry tomatoes, simmer 8 minutes. Stir in spinach, serve!
7
Season and sear chicken - Sprinkle chicken with the seasoning and toss to coat. Heat the oil on high in a 30 cm / 12" non stick pan until very hot. (Note 7 re: cooking vessel) Add the chicken, spread it out, then leave it for 30 seconds or so until golden. Then start stirring, leaving it for 20 seconds every now and then to get colour on the pieces, until most of the pieces are light golden.
8
Sauté onion - Lower heat to medium high. Add onion and garlic then cook for around 2 minutes until the onion is wilted.