Italian Chicken and Bean Stew
This delicious Italian chicken and bean stew is packed with delicious tender chicken, hearty beans, and savory vegetables for the perfect winter comfort soup!
Servings: 4 servings
Cost: $9
Ingredients
- 6 chicken thighs about 2 pounds - boneless, skinless, bone-in, or skin-on all ok and will just impact cooking time, use what you have
- 1 teaspoon celtic sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion chopped
- 4 cloves garlic finely chopped
- 1 shallot minced
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- One 15-ounce can cannellini bean rinsed and drained
- One 14-ounce can diced tomatoes
- 1 teaspoon Italian seasoning
- 2 cups chopped kale
- ⅓ cup grated Parmesan plus more for serving
Instructions
- Pre-heat your oven in 3750
- Add olive oil to large oven safe skillet or dutch oven.
- Heat on medium high until light and shimmery.
- Season chicken thighs with salt and pepper.
- Add chicken thighs to pan and brown on both sides.
- Stir in diced onion, and cook 3-5 minutes until lightly browned, stirring occasionally.
- Stir in garlic and shallot, cooking 1 minute, until fragrant.
- Add beans, tomato paste, wine, stock, herbs, and tomatoes. Stir well to combine. Remove chicken from pan briefly and set aside.
- Stir in kale, heating briefly just long enough to let it wilt so it fits well in pan.
- Add chicken back to pan.
- Remove from stove and add to oven.
- Bake 20 minutes, until chicken is cooked through to 175 degrees, and stew has thickened.
- Sprinkle with minced parsley and grated parmesan cheese.
- Enjoy!
Nutrition
Serving: 21/2 cups | Calories: 832kcal | Carbohydrates: 53g | Protein: 66g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Cholesterol: 257mg | Sodium: 1179mg | Fiber: 14g | Sugar: 7g
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