Tuscan Chicken and Cannellini Bean Stew / Easy One-Pot Meal

cannellini beans

🥗Healthier: navy beans

💰Cheaper: great northern beans

Great northern beans are often less expensive and have a similar texture.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are typically cheaper while still providing good flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Thyme is often cheaper and can provide a different but pleasant flavor.

Start with a cold pan and add pancetta to render out the fat over low to medium-low heat for about 15 minutes.

Remove the rendered pancetta with a slotted spoon and place it on a paper towel to dry.

Season chicken breasts with salt and pepper, then add them to the pan with the pancetta fat, cooking for about 4 minutes on each side until golden brown.

Add diced onion and garlic to the same pan, allowing them to sweat for about 1-2 minutes until the onion is translucent.

Stir in tomato paste and cook for about a minute with the onions and garlic.

Add rinsed cannellini beans and sun-dried tomatoes to the pan.

Pour in chicken stock and scrape the bottom of the pan to incorporate all the flavors.

Slice sage leaves and add them to the mixture along with the reserved pancetta.

Nestle the browned chicken breasts back into the pan.

Cover and place the pan in a preheated oven at 375 degrees Fahrenheit for 50 minutes until the chicken falls apart.

Optionally, add fresh kale to the stew after it comes out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens