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Tuscan Chicken Stew

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A hearty and flavorful stew combining tender chicken, fresh vegetables, and rich spices, perfect for family dinners and cozy gatherings.

Ingredients

Scale
  • 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

  1. 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.
  2. Remove the chicken and set it aside to cool. Pour the broth through a strainer and add it back to the pot.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://comfortkitchenrecipes.com/tuscan-chicken-stew/