Tuscan Chicken Stew

Tuscan Chicken Stew


8 skinless chicken thighs
1 1/2 teaspoons olive oil
1 yellow onion, thinly sliced
2 red peppers, thinly sliced
2 garlic cloves, minced
1 (28 ounce) can peeled tomatoes
2/3 cup dry white wine
1 teaspoon dried oregano or 1 large fresh oregano sprig, chopped
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
salt and pepper
4 sprigs oregano (optional)
Tuscan Chicken Stew

1 Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until chestnut. Evacuate chicken starting the skillet and put aside. Add the onions and pepper to the container and meal 3 to 5 minutes anticipating delicate however not carmelized. Include minced garlic.

2 Carefully empty tomatoes save fluid in a container or dish. Squash the tomatoes into a thick glue – more concerned than tomato sauce yet not as thick as tomato glue.

3 Add chicken, tomatoes, wine and oregano to the onions and pepper. Stew 30 minutes, until chicken is cooked through. In the event that the dish get to be dry, include a tad bit of the saved tomato fluid. Do as such sparingly.

4 Add cannelloni beans to the container, and stew an additional 5 minutes until hot.

5 Garnish with sprigs of oregano.

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