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Tuscan White Bean Chicken Stew Hearty and Flavorful Meal

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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, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, with juices - 4 cups low-sodium chicken broth The main ingredients create a rich and hearty stew. Chicken thighs give great flavor and stay moist. White beans add creaminess and protein. Aromatic veggies like onion, garlic, carrots, and celery give a lovely base. Diced tomatoes and chicken broth tie it all together. - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The seasonings add depth to this dish. Dried rosemary and thyme bring a Tuscan touch. Smoked paprika adds warmth and a slight kick. Salt and pepper balance the flavors. Adjust these to suit your taste. - Fresh parsley, chopped (for garnish) Fresh parsley adds a burst of color and freshness. It brightens the dish and enhances the flavors. A little sprinkle before serving makes your stew look inviting. {{ingredient_image_1}} - Start by cutting the chicken thighs into bite-sized pieces. - Dice the onion, carrots, and celery. - Mince the garlic. - In a heavy pot, heat the olive oil on medium heat. - Add the diced onion and cook for about 3-4 minutes until soft. - Stir in the minced garlic, diced carrots, and celery. - Cook these for about 5 minutes. Stir now and then. - Add the chicken pieces to the pot. - Season with salt, pepper, rosemary, thyme, and smoked paprika. - Cook for 5-7 minutes until the chicken turns brown on all sides. - Pour in the can of diced tomatoes, including the juices. - Add the chicken broth and bring it to a simmer. - Once bubbling, add the cooked white beans and mix well. - Let it cook on low heat for 20-25 minutes. - Taste the stew and adjust the salt and pepper if needed. - For a thicker stew, mash some beans against the pot's side. - Serve hot, garnished with fresh parsley for color and flavor. Choose a heavy-bottomed pot or Dutch oven. This helps the stew cook evenly. Sauté the onion first. This step unlocks sweet flavors. Then add garlic, carrots, and celery. Sautéing softens them and builds taste. Add bay leaves for depth. Fresh herbs like basil or thyme enhance the dish. If you love spice, add red pepper flakes. Adjust the heat to fit your taste. Pair the stew with crusty bread. A fresh salad complements it well. Serve in bowls, topped with parsley. This adds color and freshness. Portion sizes of about one to two cups work best. Enjoy your flavorful meal! Pro Tips Use Fresh Herbs: Fresh rosemary and thyme can elevate the flavors of this stew. If available, consider substituting dried herbs with their fresh counterparts for a more vibrant taste. Customize Your Beans: While cannellini and great northern beans are traditional, feel free to experiment with other types of beans like navy or chickpeas for a unique twist. Enhance the Flavor: Adding a splash of white wine after browning the chicken can add depth to the stew. Let it cook off before adding the tomatoes and broth. Perfect Thickness: For a creamier texture, blend a portion of the stew in a blender and then return it to the pot. This will give the stew a luscious consistency without needing extra cream. {{image_2}} You can switch out the chicken for turkey. Turkey thighs work well and taste great. If you want a vegetarian option, try using mushrooms or tofu. You can also replace the white beans with lentils or chickpeas. Each swap will change the flavor but keep it hearty. To change the flavor, try adding different spices. Cumin and coriander add warmth and depth. You can also toss in seasonal veggies like zucchini or spinach. These additions will brighten the stew and give you new tastes to enjoy. You can make this stew in a slow cooker. Just add all the ingredients and cook on low for 6-8 hours. This method makes the chicken very tender. If you have an Instant Pot, you can adapt this recipe. Sauté the veggies and chicken, then add the rest. Cook on high pressure for 15 minutes. Each method offers a different texture and flavor. To store leftovers of Tuscan White Bean Chicken Stew, let it cool first. Then, transfer it to airtight containers. This keeps the stew fresh for up to four days in the fridge. Label the containers with the date to track freshness. Always check for any signs of spoilage before eating. For freezing, portion the stew into freezer-safe containers. It’s best to leave some space at the top, as the stew may expand. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave. To reheat without losing flavor or texture, use low heat on the stove. Stir often to ensure even heating. If the stew seems thick, add a splash of chicken broth or water. This helps restore its creamy texture. Always taste before serving to adjust the seasoning as needed. I suggest using boneless, skinless chicken thighs for this stew. Thighs have more flavor and stay tender. You can also use chicken breasts, but they may dry out faster. If you prefer dark meat, drumsticks work well too. Always cut chicken into bite-sized pieces for even cooking. Yes, you can make this stew ahead of time. It actually tastes better the next day! To prep, cook the stew fully and let it cool. Store it in an airtight container in the fridge. It will stay good for about three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. Making this stew gluten-free is easy! Use gluten-free chicken broth instead of regular broth. Ensure all your canned goods, like diced tomatoes, are gluten-free too. This way, you can enjoy a hearty meal without worry. This blog post covered how to make a flavorful Tuscan White Bean Chicken Stew. You learned about the main ingredients, key seasonings, and how to prepare and cook the dish step-by-step. I shared tips for enhancing flavors and storing leftovers effectively. You can adapt this stew with different meats, beans, spices, and cooking methods to suit your taste. Enjoy experimenting with this recipe, and make it your own! Each change will bring unique flavors and delights to your table.

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Looking for a cozy meal that packs a punch? Let me introduce you to Tuscan White Bean Chicken Stew. It’s hearty, flavorful, and perfect for any night. With tender chicken thighs, creamy white beans, and a mix of fresh vegetables, this dish is sure to please your taste buds. I’ll guide you step-by-step to make a warm bowl of comfort that you can enjoy for days. Ready to dive in?

Why I Love This Recipe

  1. Comforting and Hearty: This stew is the perfect warm dish for chilly evenings, filling you up with wholesome ingredients.
  2. Nutritious Ingredients: Packed with protein from chicken and fiber from white beans, it’s a healthy choice for any meal.
  3. Easy to Prepare: The straightforward steps make this recipe accessible, even for novice cooks.
  4. Versatile Flavor Profile: The combination of herbs and spices creates a rich flavor that can be adapted to suit your taste.

Ingredients

Main Ingredients

– 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, diced

– 3 cloves garlic, minced

– 2 carrots, diced

– 2 celery stalks, diced

– 1 can (14 oz) diced tomatoes, with juices

– 4 cups low-sodium chicken broth

The main ingredients create a rich and hearty stew. Chicken thighs give great flavor and stay moist. White beans add creaminess and protein. Aromatic veggies like onion, garlic, carrots, and celery give a lovely base. Diced tomatoes and chicken broth tie it all together.

Seasonings

– 2 teaspoons dried rosemary

– 2 teaspoons dried thyme

– 1 teaspoon smoked paprika

– Salt and pepper to taste

The seasonings add depth to this dish. Dried rosemary and thyme bring a Tuscan touch. Smoked paprika adds warmth and a slight kick. Salt and pepper balance the flavors. Adjust these to suit your taste.

Garnish

– Fresh parsley, chopped (for garnish)

Fresh parsley adds a burst of color and freshness. It brightens the dish and enhances the flavors. A little sprinkle before serving makes your stew look inviting.

Step-by-Step Instructions

Preparation Steps

– Start by cutting the chicken thighs into bite-sized pieces.

– Dice the onion, carrots, and celery.

– Mince the garlic.

– In a heavy pot, heat the olive oil on medium heat.

– Add the diced onion and cook for about 3-4 minutes until soft.

Cooking Process

– Stir in the minced garlic, diced carrots, and celery.

– Cook these for about 5 minutes. Stir now and then.

– Add the chicken pieces to the pot.

– Season with salt, pepper, rosemary, thyme, and smoked paprika.

– Cook for 5-7 minutes until the chicken turns brown on all sides.

– Pour in the can of diced tomatoes, including the juices.

– Add the chicken broth and bring it to a simmer.

– Once bubbling, add the cooked white beans and mix well.

– Let it cook on low heat for 20-25 minutes.

Final Touches

– Taste the stew and adjust the salt and pepper if needed.

– For a thicker stew, mash some beans against the pot’s side.

– Serve hot, garnished with fresh parsley for color and flavor.

Tips & Tricks

Cooking Tips

Choose a heavy-bottomed pot or Dutch oven. This helps the stew cook evenly. Sauté the onion first. This step unlocks sweet flavors. Then add garlic, carrots, and celery. Sautéing softens them and builds taste.

Flavor Enhancements

Add bay leaves for depth. Fresh herbs like basil or thyme enhance the dish. If you love spice, add red pepper flakes. Adjust the heat to fit your taste.

Serving Recommendations

Pair the stew with crusty bread. A fresh salad complements it well. Serve in bowls, topped with parsley. This adds color and freshness. Portion sizes of about one to two cups work best. Enjoy your flavorful meal!

Pro Tips

  1. Use Fresh Herbs: Fresh rosemary and thyme can elevate the flavors of this stew. If available, consider substituting dried herbs with their fresh counterparts for a more vibrant taste.
  2. Customize Your Beans: While cannellini and great northern beans are traditional, feel free to experiment with other types of beans like navy or chickpeas for a unique twist.
  3. Enhance the Flavor: Adding a splash of white wine after browning the chicken can add depth to the stew. Let it cook off before adding the tomatoes and broth.
  4. Perfect Thickness: For a creamier texture, blend a portion of the stew in a blender and then return it to the pot. This will give the stew a luscious consistency without needing extra cream.

Variations

Ingredient Swaps

You can switch out the chicken for turkey. Turkey thighs work well and taste great. If you want a vegetarian option, try using mushrooms or tofu. You can also replace the white beans with lentils or chickpeas. Each swap will change the flavor but keep it hearty.

Flavor Profile Adjustments

To change the flavor, try adding different spices. Cumin and coriander add warmth and depth. You can also toss in seasonal veggies like zucchini or spinach. These additions will brighten the stew and give you new tastes to enjoy.

Cooking Methods

You can make this stew in a slow cooker. Just add all the ingredients and cook on low for 6-8 hours. This method makes the chicken very tender. If you have an Instant Pot, you can adapt this recipe. Sauté the veggies and chicken, then add the rest. Cook on high pressure for 15 minutes. Each method offers a different texture and flavor.

Storage Info

Refrigeration Guidelines

To store leftovers of Tuscan White Bean Chicken Stew, let it cool first. Then, transfer it to airtight containers. This keeps the stew fresh for up to four days in the fridge. Label the containers with the date to track freshness. Always check for any signs of spoilage before eating.

Freezing Instructions

For freezing, portion the stew into freezer-safe containers. It’s best to leave some space at the top, as the stew may expand. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave.

Reheating Tips

To reheat without losing flavor or texture, use low heat on the stove. Stir often to ensure even heating. If the stew seems thick, add a splash of chicken broth or water. This helps restore its creamy texture. Always taste before serving to adjust the seasoning as needed.

FAQs

What type of chicken is best for this stew?

I suggest using boneless, skinless chicken thighs for this stew. Thighs have more flavor and stay tender. You can also use chicken breasts, but they may dry out faster. If you prefer dark meat, drumsticks work well too. Always cut chicken into bite-sized pieces for even cooking.

Can I make this dish ahead of time?

Yes, you can make this stew ahead of time. It actually tastes better the next day! To prep, cook the stew fully and let it cool. Store it in an airtight container in the fridge. It will stay good for about three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating.

How can I make this recipe gluten-free?

Making this stew gluten-free is easy! Use gluten-free chicken broth instead of regular broth. Ensure all your canned goods, like diced tomatoes, are gluten-free too. This way, you can enjoy a hearty meal without worry.

This blog post covered how to make a flavorful Tuscan White Bean Chicken Stew. You learned about the main ingredients, key seasonings, and how to prepare and cook the dish step-by-step. I shared tips for enhancing flavors and storing leftovers effectively. You can adapt this stew with different meats, beans, spices, and cooking methods to suit your taste. Enjoy experimenting with this recipe, and make it your own! Each change will bring unique flavors and delights to your tabl

- 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, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, with juices - 4 cups low-sodium chicken broth The main ingredients create a rich and hearty stew. Chicken thighs give great flavor and stay moist. White beans add creaminess and protein. Aromatic veggies like onion, garlic, carrots, and celery give a lovely base. Diced tomatoes and chicken broth tie it all together. - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The seasonings add depth to this dish. Dried rosemary and thyme bring a Tuscan touch. Smoked paprika adds warmth and a slight kick. Salt and pepper balance the flavors. Adjust these to suit your taste. - Fresh parsley, chopped (for garnish) Fresh parsley adds a burst of color and freshness. It brightens the dish and enhances the flavors. A little sprinkle before serving makes your stew look inviting. {{ingredient_image_1}} - Start by cutting the chicken thighs into bite-sized pieces. - Dice the onion, carrots, and celery. - Mince the garlic. - In a heavy pot, heat the olive oil on medium heat. - Add the diced onion and cook for about 3-4 minutes until soft. - Stir in the minced garlic, diced carrots, and celery. - Cook these for about 5 minutes. Stir now and then. - Add the chicken pieces to the pot. - Season with salt, pepper, rosemary, thyme, and smoked paprika. - Cook for 5-7 minutes until the chicken turns brown on all sides. - Pour in the can of diced tomatoes, including the juices. - Add the chicken broth and bring it to a simmer. - Once bubbling, add the cooked white beans and mix well. - Let it cook on low heat for 20-25 minutes. - Taste the stew and adjust the salt and pepper if needed. - For a thicker stew, mash some beans against the pot's side. - Serve hot, garnished with fresh parsley for color and flavor. Choose a heavy-bottomed pot or Dutch oven. This helps the stew cook evenly. Sauté the onion first. This step unlocks sweet flavors. Then add garlic, carrots, and celery. Sautéing softens them and builds taste. Add bay leaves for depth. Fresh herbs like basil or thyme enhance the dish. If you love spice, add red pepper flakes. Adjust the heat to fit your taste. Pair the stew with crusty bread. A fresh salad complements it well. Serve in bowls, topped with parsley. This adds color and freshness. Portion sizes of about one to two cups work best. Enjoy your flavorful meal! Pro Tips Use Fresh Herbs: Fresh rosemary and thyme can elevate the flavors of this stew. If available, consider substituting dried herbs with their fresh counterparts for a more vibrant taste. Customize Your Beans: While cannellini and great northern beans are traditional, feel free to experiment with other types of beans like navy or chickpeas for a unique twist. Enhance the Flavor: Adding a splash of white wine after browning the chicken can add depth to the stew. Let it cook off before adding the tomatoes and broth. Perfect Thickness: For a creamier texture, blend a portion of the stew in a blender and then return it to the pot. This will give the stew a luscious consistency without needing extra cream. {{image_2}} You can switch out the chicken for turkey. Turkey thighs work well and taste great. If you want a vegetarian option, try using mushrooms or tofu. You can also replace the white beans with lentils or chickpeas. Each swap will change the flavor but keep it hearty. To change the flavor, try adding different spices. Cumin and coriander add warmth and depth. You can also toss in seasonal veggies like zucchini or spinach. These additions will brighten the stew and give you new tastes to enjoy. You can make this stew in a slow cooker. Just add all the ingredients and cook on low for 6-8 hours. This method makes the chicken very tender. If you have an Instant Pot, you can adapt this recipe. Sauté the veggies and chicken, then add the rest. Cook on high pressure for 15 minutes. Each method offers a different texture and flavor. To store leftovers of Tuscan White Bean Chicken Stew, let it cool first. Then, transfer it to airtight containers. This keeps the stew fresh for up to four days in the fridge. Label the containers with the date to track freshness. Always check for any signs of spoilage before eating. For freezing, portion the stew into freezer-safe containers. It’s best to leave some space at the top, as the stew may expand. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave. To reheat without losing flavor or texture, use low heat on the stove. Stir often to ensure even heating. If the stew seems thick, add a splash of chicken broth or water. This helps restore its creamy texture. Always taste before serving to adjust the seasoning as needed. I suggest using boneless, skinless chicken thighs for this stew. Thighs have more flavor and stay tender. You can also use chicken breasts, but they may dry out faster. If you prefer dark meat, drumsticks work well too. Always cut chicken into bite-sized pieces for even cooking. Yes, you can make this stew ahead of time. It actually tastes better the next day! To prep, cook the stew fully and let it cool. Store it in an airtight container in the fridge. It will stay good for about three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. Making this stew gluten-free is easy! Use gluten-free chicken broth instead of regular broth. Ensure all your canned goods, like diced tomatoes, are gluten-free too. This way, you can enjoy a hearty meal without worry. This blog post covered how to make a flavorful Tuscan White Bean Chicken Stew. You learned about the main ingredients, key seasonings, and how to prepare and cook the dish step-by-step. I shared tips for enhancing flavors and storing leftovers effectively. You can adapt this stew with different meats, beans, spices, and cooking methods to suit your taste. Enjoy experimenting with this recipe, and make it your own! Each change will bring unique flavors and delights to your table.

Tuscan White Bean Chicken Stew

A hearty and flavorful stew featuring chicken, white beans, and aromatic herbs.
Print Recipe Pin Recipe
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, diced
  • 3 cloves garlic, minced
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 1 can (14 oz) diced tomatoes, with juices
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the chicken pieces to the pot and season with salt, pepper, dried rosemary, dried thyme, and smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
  • Pour in the can of diced tomatoes and their juices, followed by the chicken broth. Bring the mixture to a simmer.
  • Once simmering, add the cooked white beans into the pot and stir to combine. Let it simmer on low heat for about 20-25 minutes, allowing the flavors to meld together.
  • Taste and adjust the seasoning as needed. If you desire a thicker stew, you can mash some of the white beans against the sides of the pot.
  • Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.

Notes

For a thicker stew, mash some of the white beans against the sides of the pot.
Keyword chicken, hearty, Italian, stew, white beans

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