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why make this recipe
Tuscan Chicken Stew is a hearty and flavorful dish perfect for any time of the year. It combines tender chicken, fresh vegetables, and rich spices to create a comforting meal that warms the soul. Not only is it delicious, but it is also easy to make and full of nutrition. This stew is great for family dinners, and you can share it with loved ones during cozy gatherings.
how to make Tuscan Chicken Stew
Ingredients:
- 1 whole chicken
- 2 cups water
- 4 cups chicken broth
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 2 bay leaves
- 4 roma tomatoes, halved lengthwise and sliced
- 1/2 cup butter (for Thigh/Breast Preparation only)
- 2 cups diced celery
- 2 cups diced carrots
- 1 large onion, diced
- 5 medium red potatoes, sliced
- 1 (15-oz) can great northern beans, drained
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
Directions:
- In a Dutch oven or stock pot, add the chicken, water, broth, salt, pepper, and bay leaves. Bring to a boil over medium heat. Once boiling, cover and reduce the heat to low. Cook for one hour.
- Remove the chicken and set it aside to cool. Pour the broth through a strainer and add it back to the pot.
- Bring the broth to a boil again, then add the celery and remaining ingredients. Reduce heat to medium and cook uncovered for 30-40 minutes or until the carrots and potatoes are very tender. Taste for seasoning and add more salt or spices as needed.
- Meanwhile, remove the skin and bones from the chicken, then cut it into bite-sized pieces. Add the chicken and tomatoes to the pot, continue cooking for an additional 5 minutes, and then remove from heat. Let the stew rest for 20 minutes before serving.
- For a quicker method, you can use 3 pounds of boneless chicken thighs or breasts. Add them along with the water, broth, salt, pepper, and bay leaves to a Dutch oven or stock pot. Bring to a boil over medium heat, covering, and cooking the breasts for 20 minutes or thighs for 30 minutes. Remove and cool, then strain the broth into a bowl.
- Sauté the celery, carrots, and onions with butter in the same pot you used for the chicken for 5 minutes. Add the reserved broth and remaining ingredients. Lower the heat and cook uncovered for 30-40 minutes or until the vegetables are very tender. Taste and adjust seasoning as needed.
- Cut the chicken into bite-sized pieces, add to the pot with the tomatoes, cook for another 5 minutes, and serve. Let it rest for 20 minutes before enjoying.
how to serve Tuscan Chicken Stew
Serve Tuscan Chicken Stew warm in bowls. You can garnish it with fresh herbs like parsley or basil for extra flavor and color. Pair it with crusty bread or a side salad to complement the meal. This stew also works well as leftovers.
how to store Tuscan Chicken Stew
To store Tuscan Chicken Stew, let it cool completely in an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze the stew for up to 3 months. When reheating, make sure to bring it to a boil to ensure it’s heated thoroughly.
tips to make Tuscan Chicken Stew
- Use fresh vegetables for a more vibrant flavor.
- Feel free to add more seasonal vegetables like zucchini or green beans.
- Adjust the spices to suit your taste preference; you can make it spicier by adding red pepper flakes.
- If you’re short on time, consider using rotisserie chicken for a quicker preparation.
variation
You can make a vegetarian version by replacing chicken with plant-based protein or tofu and using vegetable broth instead of chicken broth. This version is still packed with flavor and nutrients.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it will require a longer cooking time. Ensure it’s fully cooked before serving.
2. What can I do if the stew is too thick?
If the stew is too thick, simply add more broth or water until it reaches your desired consistency.
3. Is this stew suitable for meal prep?
Absolutely! Tuscan Chicken Stew makes great leftovers and can be easily reheated, making it perfect for meal prep.
Tuscan Chicken Stew
A hearty and flavorful stew combining tender chicken, fresh vegetables, and rich spices, perfect for family dinners and cozy gatherings.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 1 whole chicken
- 2 cups water
- 4 cups chicken broth
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 2 bay leaves
- 4 roma tomatoes, halved lengthwise and sliced
- 1/2 cup butter (for Thigh/Breast Preparation only)
- 2 cups diced celery
- 2 cups diced carrots
- 1 large onion, diced
- 5 medium red potatoes, sliced
- 1 (15-oz) can great northern beans, drained
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
Instructions
- Add the chicken, water, broth, salt, pepper, and bay leaves to a Dutch oven or stock pot. Bring to a boil over medium heat. Once boiling, cover and reduce the heat to low. Cook for one hour.
- Remove the chicken and set it aside to cool. Pour the broth through a strainer and add it back to the pot.
- Bring the broth to a boil again, then add the celery and remaining ingredients. Reduce heat to medium and cook uncovered for 30-40 minutes or until the carrots and potatoes are very tender. Taste for seasoning and add more salt or spices as needed.
- Meanwhile, remove the skin and bones from the chicken, then cut it into bite-sized pieces. Add the chicken and tomatoes to the pot, continue cooking for an additional 5 minutes, and then remove from heat. Let the stew rest for 20 minutes before serving.
- For a quicker method, use 3 pounds of boneless chicken thighs or breasts. Add them along with water, broth, salt, pepper, and bay leaves to a Dutch oven or stock pot. Bring to a boil, covering, and cook—for breasts for 20 minutes, or thighs for 30 minutes. Remove and cool, then strain the broth.
- Sauté the celery, carrots, and onions with butter in the same pot used for the chicken for 5 minutes. Add the reserved broth and remaining ingredients. Lower heat and cook uncovered for 30-40 minutes or until the vegetables are very tender. Taste and adjust seasoning as needed.
- Cut the chicken into bite-sized pieces, add to the pot with the tomatoes, cook for another 5 minutes, and serve. Let it rest for 20 minutes before enjoying.
Notes
Serve warm in bowls, garnished with fresh herbs. Pairs well with crusty bread or a side salad. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.