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- 4 boneless, skinless chicken thighs, cut into bite-sized pieces - 2 cups cooked white beans (cannellini or great northern), drained and rinsed - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, with their juices - 4 cups low-sodium chicken broth - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to a great stew. I love using boneless, skinless chicken thighs. They stay juicy and tender during cooking. White beans add a creamy texture and a nice flavor. I prefer cannellini or great northern beans for this recipe. Next, I use fresh vegetables: onion, garlic, carrots, and celery. These bring depth and sweetness. Diced tomatoes give a lovely color and tang. Low-sodium chicken broth adds richness without too much salt. For seasoning, I use dried rosemary, thyme, and smoked paprika. These herbs make every bite taste like Tuscany. Don't forget salt and pepper to enhance the flavors. Lastly, I like to sprinkle fresh parsley on top for a pop of color and freshness. With these ingredients, you can create a comforting and tasty meal that warms the soul. {{ingredient_image_2}} 1. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. 2. Once the oil is hot, add 1 medium diced onion. Sauté the onion for 3-4 minutes until it turns soft and clear. This step builds a tasty base for the stew. 3. Next, stir in 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook these veggies for about 5 minutes. They should become soft and brighten in color. 4. Now it's time to add 4 boneless, skinless chicken thighs cut into bite-sized pieces. Season these with salt, black pepper, 2 teaspoons of dried rosemary, 2 teaspoons of dried thyme, and 1 teaspoon of smoked paprika. Brown the chicken for 5-7 minutes. Stir often for even cooking. 1. After browning the chicken, pour in a 14-ounce can of diced tomatoes with their juices. Follow this with 4 cups of low-sodium chicken broth. Stir to mix everything well. 2. Bring the stew to a gentle simmer. Once it simmers, add 2 cups of cooked white beans, drained and rinsed. Gently stir them in, letting them warm through for about 20-25 minutes. This will allow the flavors to blend nicely. 1. After simmering, taste the stew. Adjust seasoning with more salt or pepper if needed. 2. For a thicker stew, take a spoon and gently mash some of the white beans against the pot's side. This will help thicken the broth. 3. Ladle the stew into bowls. Finish each serving with a sprinkle of fresh chopped parsley for a touch of color and freshness. Enjoy your warm and hearty meal! To boost the flavor of your Tuscan White Bean Chicken Stew, try adjusting the seasonings. Add more smoked paprika for a smoky kick or a pinch of red pepper flakes for heat. Herbs like fresh thyme or rosemary can also brighten the dish. Simmering time is key. A longer simmer helps the flavors blend well. Aim for at least 20-25 minutes. This way, the chicken gets tender and absorbs the herbs' taste. For the best sautéing, use medium heat. This gives you a nice golden color on the chicken and veggies. Avoid high heat, which may burn your ingredients. When choosing a pot, go for a heavy-bottomed Dutch oven. This type of pot distributes heat evenly, preventing hot spots. It also retains heat well, perfect for simmering the stew. Pair your stew with crusty artisan bread. It soaks up the broth beautifully and adds a nice texture. A simple side of mixed greens or a light salad can balance the meal's richness. For garnishing, sprinkle freshly chopped parsley on top. It adds a pop of color and freshness. You can also add a drizzle of olive oil for extra flavor. Pro Tips Use Fresh Herbs: Fresh rosemary and thyme can elevate the flavor profile significantly. Add them toward the end of cooking for a burst of freshness. Customize Your Beans: If you have leftover beans from another dish, feel free to use them in this stew. Different beans will add unique textures and flavors. Thicken the Stew: For a creamier consistency, you can blend a portion of the stew and stir it back in. This will give it a heartier texture. Make It Ahead: This stew tastes even better the next day! Make it ahead of time and store it in the refrigerator to let the flavors meld. {{image_4}} You can change the meat in this stew. Try turkey or pork for a twist. If you want more protein, use chickpeas or lentils. These options bring their own flavor and texture. You can also swap the beans. Use navy beans or black beans if you prefer. Each type has a distinct taste and adds a unique touch to the stew. Adding greens can boost the stew's nutrition. Spinach or kale work well. Just stir them in during the last few minutes of cooking. They wilt quickly and add a lovely color. You can also play with spices. Try adding cumin for warmth or red pepper flakes for heat. Experimenting with spices can create new flavor profiles that excite your taste buds. To make the stew gluten-free, ensure you use gluten-free broth. Most broths are safe, but it’s best to check labels. If you're going dairy-free, this recipe is already perfect. It contains no dairy. For vegetarian or vegan options, omit the chicken and use vegetable broth instead. You can add more beans or tofu for extra protein. This way, everyone can enjoy a warm bowl of comfort. - Use an airtight container to keep your stew fresh. - Glass or plastic containers work well. - Let the stew cool before sealing. - Store in the fridge for up to 4 days. - To freeze the stew, let it cool completely. - Pour it into freezer-safe bags or containers. - Leave some space for the stew to expand. - Label the bags with the date for easy tracking. To thaw the stew, place it in the fridge overnight. For reheating, warm it on the stove or in the microwave. Stir well and enjoy! How long does Tuscan White Bean Chicken Stew last in the fridge? Tuscan White Bean Chicken Stew lasts about 3 to 4 days in the fridge. Store it in an airtight container. Keep it cool to maintain its flavor and safety. Can I use canned beans instead of dried? Yes, you can use canned beans. They save time and are ready to use. Just rinse and drain them before adding to the stew. This makes cooking easier and faster. What to do if the stew is too salty? If your stew is too salty, add a peeled potato. Let it cook for a while, then remove it. The potato absorbs extra salt. You can also add more broth or water to balance the flavor. Fixing a runny stew If your stew is too runny, mash some white beans against the pot's side. This thickens the stew and adds creaminess. You can also simmer it longer to evaporate some liquid. How to make the stew more flavorful To boost flavor, add more herbs like thyme or rosemary. You can also stir in a splash of lemon juice or balsamic vinegar. These ingredients brighten the dish and elevate the taste. Caloric content per serving Each serving contains about 320 calories. This hearty meal fills you up without weighing you down. Breakdown of key nutrients and benefits - Protein: Chicken and beans provide lean protein for muscle health. - Fiber: White beans offer fiber for good digestion. - Vitamins: Carrots and celery add vitamins A and C. - Healthy Fats: Olive oil gives healthy fats good for the heart. This stew is not only tasty but also packed with nutrients for a balanced meal. This article shared a simple and tasty recipe for Tuscan White Bean Chicken Stew. You learned about the key ingredients and step-by-step cooking methods. We also covered tips for enhancing flavor, ingredient swaps, and storage advice. Remember, cooking is about creativity and personal taste. Don't hesitate to make it your own! Enjoy this hearty dish with your favorite bread or sides. Happy cooking!

Tuscan White Bean Chicken Stew

A hearty and flavorful stew featuring tender chicken, white beans, and aromatic herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cups cooked white beans (cannellini or great northern), drained and rinsed
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 can (14 oz) diced tomatoes, with their juices
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 2 tablespoons extra virgin olive oil
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  • Next, stir in the minced garlic, diced carrots, and diced celery. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables have softened and begin to develop color.
  • Add the chicken pieces to the pot and season with salt, pepper, dried rosemary, dried thyme, and smoked paprika. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is thoroughly browned on all sides.
  • Pour in the can of diced tomatoes along with their juices, followed by the chicken broth. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
  • Once the stew is simmering, add the cooked white beans to the pot, stirring gently to incorporate them into the stew. Allow the stew to simmer uncovered on low heat for about 20-25 minutes, letting the flavors meld together beautifully.
  • After simmering, taste the stew and adjust the seasoning with more salt and pepper if necessary. For a thicker stew, gently mash a few of the white beans against the side of the pot with the back of a spoon.
  • Ladle the hearty stew into bowls, garnishing each serving with a sprinkle of freshly chopped parsley for a vibrant pop of color and added freshness.

Notes

Serve with crusty artisan bread or a side of mixed greens for a delightful meal.
Keyword chicken, Italian, stew, white beans