Description
A warm and hearty Tuscan Chicken Stew featuring tender chicken, fresh vegetables, and aromatic herbs simmered in a rich broth.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 bell pepper (red or yellow), chopped
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups fresh spinach or kale
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- Optional: 1 can (15 oz) cannellini beans, rinsed and drained
- Optional: Red pepper flakes for a bit of heat
- Optional: Fresh lemon juice for a zesty finish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Incorporate the sliced carrots, celery, and bell pepper, and sauté for around 5 to 7 minutes until softened.
- Stir in the chicken and season with salt, pepper, dried basil, and dried oregano.
- Add the diced tomatoes with their juices and chicken broth. Bring to a gentle boil, then reduce heat and cover to simmer for about 30 minutes.
- Mix in the zucchini and spinach (or kale) and simmer for another 10 minutes until cooked through.
- Taste and adjust seasoning if needed, then serve garnished with freshly chopped parsley or basil.
Notes
For a heartier dish, substitute chicken with turkey or chicken sausage. For a vegetarian option, use chickpeas and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg