Tuscan Chicken & Vegetable Stew

28 Nov

DSC_0076

DSC_0015

Rainy, stormy fall weather-sounds like comfort food to me so this means a hearty healthy bowl of some kind of goodness. What we have today is Tuscan Chicken & Vegetable Stew. This dish is really versatile in terms of vegetables (use what you have or like) and if you want a vegetarian meal just leave the chicken out. It will be delicious!
Given the versatility it`s also a great time to clean out the veggies in your fridge.
Here`s what you`ll need:
Chicken-1 lb cubed. I used boneless skinless thighs but use breasts if you prefer
Onion- 1 medium diced
Celery-3 ribs diced
Carrots-2 peeled & sliced
Mushrooms- 10-12 quartered
Sweet Potatoes- 2 diced
Green Beans-1 cup cut in 1 inch pieces
Zucchini- 1 diced
Tomatoes- 3 cups if fresh, chopped if large
Garlic- 4 cloves minced
Rosemary- a couple of large sprigs
Oregano- a few sprigs
1/4 cup flour
Red Wine- 1/2 cup blended with a cup of tomato
Butter & Olive Oil

DSC_0030DSC_0039

DSC_0040

 

 

Prep the veggies. Cut up your chicken.

 

 

 

Season with salt & pepper & dredge in flour. Shake of any excess.

 

DSC_0046

DSC_0048

DSC_0069

DSC_0071

DSC_0080

 

 

 

Heat a soup pot over medium high heat & add about a tablespoon of butter & a splash of olive oil.

 

 

 

Add the chicken and brown.

 

 

 

 

Browning

 

 

Add the celery, onion & carrots. Cook 3-4 minutes stirring occasionally. Add the garlic, stir & cook for a minute more. Add the red wine mixture and bring to a simmer scraping and brown bits from the bottom.

 

 

 

Add the rest of the veggies, the rosemary & oregano. Reduce heat to low, cover & cook for 30 minutes stirring occasionally.

 

 

Season to taste.
Your Tuscan Chicken & Vegetable Stew is ready. Enjoy!!

Tuscan Chicken & Vegetable Stew

Tuscan Chicken & Vegetable Stew

Ingredients

  • Chicken-1 lb cubed. I used boneless skinless thighs but use breasts if you prefer
  • Onion- 1 medium diced
  • Celery-3 ribs diced
  • Carrots-2 peeled & sliced
  • Mushrooms- 10-12 quartered
  • Sweet Potatoes- 2 diced
  • Green Beans-1 cup cut in 1 inch pieces
  • Zucchini- 1 diced
  • Tomatoes- 3 cups if fresh, chopped if large
  • Garlic- 4 cloves minced
  • Rosemary- a couple of large sprigs
  • Oregano- a few sprigs
  • 1/4 cup flour
  • Red Wine- 1/2 cup blended with a cup of tomato
  • Butter & Olive Oil

Instructions

  1. Prep the veggies. Cut up your chicken.
  2. Season chicken with salt & pepper & dredge in flour. Shake of any excess.
  3. Heat a soup pot over medium high heat & add about a tablespoon of butter & a splash of olive oil.
  4. Add the chicken and brown.
  5. Add the celery, onion & carrots. Cook 3-4 minutes stirring occasionally.
  6. Add the garlic, stir & cook for a minute more.
  7. Add the red wine mixture and bring to a simmer scraping and brown bits from the bottom.
  8. Add the rest of the veggies, the rosemary & oregano.
  9. Reduce heat to low, cover & cook for 30 minutes stirring occasionally.
  10. Your Tuscan Chicken & Vegetable Stew is ready. Enjoy!!
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://www.chileandsalt.com/tuscan-chicken-vegetable-stew/

2 thoughts on “Tuscan Chicken & Vegetable Stew

    • Hi Judy,
      The oregano will break down & pretty much disappear. The rosemary won`t so you can just pick it out before serving or stem, chop & forget about it.
      As for the liquid the red wine & tomato mixture should be fine if you cover when cooking. The vegetables will break down & release a lot. Of course add a bit if `you notice it too dry when stirring. Please let me know what you think.
      Thanks so much!!

Leave a Reply

Your email address will not be published.