Tuscan Italian Chicken Stew | Cooking Italian with Joe

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

Start by introducing the dish as a rustic Italian chicken stew called spezzatino.

Gather the ingredients: 1.5 pounds of chicken breast, 2 cups of chicken stock, dried rosemary, thyme, oregano, butter, tomatoes, bay leaves, garlic, celery, carrot, fresh basil, cannellini beans, tomato paste, salt, pepper, and olive oil.

Chop the onion into medium pieces, keeping the root intact for easier chopping.

Chop the celery into smaller slices and add a couple of leaves for flavor.

Crush and chop 3-4 cloves of garlic into small pieces.

Cut the carrot in half and then slice it into quarter-inch pieces.

Heat a cast iron stew pan over low medium heat and add 3-4 tablespoons of olive oil.

Add the chopped onion, celery, garlic, and carrot to the pan, stirring to coat everything in oil.

Cover the pan with a lid to sweat the vegetables until they are tender and translucent.

Prepare the chicken by placing it on a piece of parchment paper to avoid contamination.

Cut the chicken into stew-sized pieces using tongs.

Add the chicken to the pan with the vegetables and stir to combine.

Add 2 cups of chicken stock, 0.5 teaspoons of dried rosemary, 0.5 teaspoons of thyme, 0.5 teaspoons of oregano, 5 chopped tomatoes, 2 bay leaves, and 1 tablespoon of tomato paste to the pan.

Stir everything together and bring to a simmer, cooking until the chicken is cooked through and tender.

Add 1 can of cannellini beans and season with salt and fresh ground pepper to taste.

Finish the stew with fresh basil and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens