Tuscan Chicken Stew
From recipetineats.com
35 min4–5 people
A quick creamy white stew of seared Italian-seasoned chicken, butter beans, sun-dried and cherry tomatoes, and spinach in a garlicky parmesan sauce.
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| prepCut chicken into large bite-size pieces, about 3–4 cm / 1.2–1.4" squares | ||
| 600 g boneless skinless chicken thighs, cut into large bite-size pieces | Season and sear chicken, 3–4 min | Wilt spinach, ladle, garnish with parmesan |
| 1 1/2 tsp Italian herb mix | ||
| 1/2 tsp garlic powder | ||
| 1/2 tsp cooking salt / kosher salt | ||
| 1/4 tsp black pepper | ||
| 1 1/2 tbsp olive oil | Sauté onion and garlic, 2 min | |
| 1 onion, halved and sliced into 1 cm wedges | ||
| 3 garlic cloves, finely minced | Deglaze with wine, reduce 1–2 min | |
| 80 ml Chardonnay or other dry white wine | Stir in flour until mixed | |
| 40 g plain flour / all-purpose flour | Add stock, stir to dissolve paste | |
| 720 ml chicken stock / broth, low sodium | Add beans and sun-dried tomatoes, simmer 7 min | |
| 2 × 400 g cans butter beans (large lima beans), drained | ||
| 100 g sun-dried tomatoes, cut into 0.5 cm slices | ||
| 180 ml thickened cream / heavy cream | Add cream, parmesan, cherry tomatoes, simmer 8 min | |
| 50 g parmesan, finely grated | ||
| 200 g cherry or grape tomatoes | ||
| 100 g baby spinach | ||
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