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
Prep the veggies. Cut up your chicken.
Season with salt & pepper & dredge in flour. Shake of any excess.
Heat a soup pot over medium high heat & add about a tablespoon of butter & a splash of olive oil.
Add the chicken and brown.
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!!