TUSCAN VEGETABLE CHICKEN STEW
Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.
Provided by Kelly Kwok
Categories Dinner Main Course
Time 55m
Number Of Ingredients 20
Steps:
- In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
- Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
- Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
CHICKEN AND VEGETABLE STEW
Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
CHICKEN VEGETABLE BEAN STEW RECIPE
This chicken vegetable bean stew is protein-rich, low-carb, keto-friendly, and a great comfort food for a chilly fall or winter day.
Provided by Catherine Brookes,Mashed Staff
Categories lunch, dinner, side
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat some oil in a large saucepan, and fry the onion for about 5 minutes, until soft.
- Add the leek and carrot, and cook for another few minutes, stirring frequently.
- Add the chicken thighs to the pan, and let them brown for about 5 minutes, turning them over halfway through.
- Pour in the chicken stock, and add the cannellini beans and lentils.
- Give everything a good stir, bring the stew to a boil, and then turn it down to a simmer, and let it cook for 1 hour.
- Remove the pan from the heat, and use a spoon to break apart the chicken thighs. They should be very tender and falling apart.
- Add a sprinkling of fresh herbs, and serve with fresh bread, if desired.
Nutrition Facts : Calories 721 calories, Carbohydrate 51 g carbohydrates, Cholesterol 195 mg cholesterol, Fat 35 g fat, Fiber 9 g fiber, Protein 50 g protein, SaturatedFat 9 g saturated fat, ServingSize 0 g, Sodium 436 mg, Sugar 7 g, TransFat 0 g
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
VEGETABLE CHICKEN STEW
A chicken-broth soup brimming with a variety of vegetables and chunks of chicken. Easy, simple and very healthy.
Provided by butterscotchgirl
Categories Stew
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, melt butter on med-hi heat.
- Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
- Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
- Cook on medium for 20-30 minutes.
- Turn heat to low, add peas and green beans and let simmer about 10 minutes.
- Add white beans just before serving.
- Love it!
Nutrition Facts : Calories 313.6, Fat 5.8, SaturatedFat 2.9, Cholesterol 33, Sodium 938.9, Carbohydrate 43.9, Fiber 9.3, Sugar 6.6, Protein 22.7
CHICKEN BEAN STEW
Tired of more traditional beef stews? Give this recipe a try. Featuring chicken and beans, it's tasty, unique and chock-full of goodness, too.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, saute onion, green pepper and garlic in oil until tender. Add the chicken; cook and stir over medium heat until juices run clear, about 5 minutes. Stir in the remaining ingredients. Reduce heat; simmer, uncovered, for 8-10 minutes.
Nutrition Facts :
WINTER VEGETABLE STEW WITH BEANS
A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.
Provided by Kenneth Moore
Time 8h50m
Yield 10
Number Of Ingredients 15
Steps:
- Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
- Cover and cook until all vegetables are tender, about 8 1/2 hours.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 69.6 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 21.4 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 477.9 mg, Sugar 10.3 g
BEANS MARBELLA
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook." Instead of chicken, a pot of thin-skinned, creamy beans and their rich cooking liquid form the base, which are then added to a pan of fried garlic and reduced red wine with plenty of olive oil, prunes and olives. They're then topped with a simple roasted potato salad, dressed with vinegar-soaked shallots, capers and parsley. It's not an exact replica of chicken Marbella, but it's a beautiful and satisfying way to enjoy its familiar flavors - the tangy, briny sharpness of vinegar, capers and olives, set against the sweetness of prunes. You can serve the dish as is, but it's even more luxurious with some thickly sliced and toasted bread, brushed with olive oil and garlic.
Provided by Tejal Rao and Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
- Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
- Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
- Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
- Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.
CHICKEN BEAN AND VEGGIE STEW
Chicken, vegetables and garbanzo beans slow cooked into a tasty, filling stew that also makes your kitchen smell equally as delicious. Perfect for a cold or rainy day!
Provided by LikesItHot
Categories Stew
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a slow cooker. Add all the other ingredients and mix well.
- Cook on low for 4 - 6 hours.
Nutrition Facts : Calories 240.8, Fat 10.8, SaturatedFat 2.3, Cholesterol 36.3, Sodium 565, Carbohydrate 20.3, Fiber 5.2, Sugar 5.2, Protein 16.6
More about "chicken bean and veggie stew recipes"
CHICKEN STEW WITH VEGETABLES AND POTATOES RECIPES
From yummly.com
BUTTER BEAN AND VEGETABLE STEW RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
CHICKEN STEW WITH GREAT NORTHERN BEANS - UMAMI
From umami.site
CHICKEN STEW RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
SLOW-COOKER CHICKEN & WHITE BEAN STEW RECIPE
From eatingwell.com
CHICKEN STEW WITH VEGETABLES, OVEN OR SLOW COOKER RECIPE
From thespruceeats.com
HEARTY CHICKEN AND VEGETABLE STEW | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
HEARTY BEANS AND VEGETABLE STEW – ANDREA BEAMAN
From andreabeaman.com
10 BEST STEW WITH CHICKEN AND VEGETABLES RECIPES
From yummly.com
CHICKEN, BEAN, AND VEGGIE STEW - FIT MOMMY ASHLEY
From fitmommyashley.com
Estimated Reading Time 1 min
CHICKEN STEW - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN-AND-VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
CHICKEN SAUSAGE AND BEAN STEW WITH WINTER VEGGIES RECIPE - GOOP
From goop.com
AFRICAN MUNG BEAN STEW WITH CHICKEN – HOW TO MAKE KENYAN …
From foodtalkdaily.com
CHICKEN VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
BEAN AND VEGETABLE STEW RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
CHICKEN, POTATO AND BUTTER BEAN STEW RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
HEARTY CHICKEN AND VEGETABLE STEW - JOE'S HEALTHY MEALS
From joeshealthymeals.com
SPRING WHITE BEAN STEW WITH CRISPY CHICKEN THIGHS - LIDEYLIKES
From lideylikes.com
CHICKEN STEW {WITH VEGETABLES} | LIFE MADE SIMPLE BAKES
From lifemadesimplebakes.com
CHICKEN BEAN AND VEGGIE STEW RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN STEW WITH BEANS & VEGETABLES - RECIPE | COOKS.COM
From cooks.com
CHICKEN VEGETABLE BEAN STEW RECIPE - DISCOVERNET
From discovernet.io
GREEN BEAN STEW WITH LEFTOVER CHICKEN - MY GORGEOUS …
From mygorgeousrecipes.com
EASY CHICKEN STEW RECIPE (STOVE TOP & CROCK POT) - THE …
From themediterraneandish.com
LOW CARB HEARTY CHICKEN AND VEGETABLES STEW - RECIPE - DIET …
From dietdoctor.com
BEAN AND CHICKEN SAUSAGE STEW RECIPE | REAL SIMPLE
From beud.dedyn.io
MEDITERRANEAN VEGETABLE STEW WITH BEANS - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
CHICKEN & VEGETABLE STEW WITH LEFTOVER CHICKEN - MOORLANDS EATER
From moorlandseater.com
SOUTHWESTERN CHICKEN AND BEAN STEW RECIPE - PILLSBURY.COM
From pillsbury.com
WHITE BEAN STEW SLOW COOKER - THERESCIPES.INFO
From therecipes.info
CHICKEN AND GREEN BEAN STEW | CANADIAN LIVING
From canadianliving.com
CHICKEN AND VEGETABLE STEW - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
CHICKEN STEW WITH SWEET POTATOES AND BLACK BEANS
From bowlofdelicious.com
VEGETABLE STEW WITH CHICKEN, POTATOES, ZUCCHINI AND GREEN BEANS
From bosskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #soups-stews #beans #vegetables #american #southern-united-states #easy #beginner-cook #stews #crock-pot-slow-cooker #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something #meat #equipment #3-steps-or-less #leftovers
You'll also love