Hearty Italian Style Chicken Stew Recipes

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CHICKEN STEW



Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

  • Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
  • Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
  • Ladle the stew into serving bowls and serve with the bread.
  • Serving suggestion: crusty bread.

HEARTY CHICKEN STEW



Hearty Chicken Stew image

This is the most delicious and vibrant take on chicken soup, the get well classic, that I could come up with. Lots of hearty pieces of chicken meat, a sweet broth with lots of bright veggies. I add a touch of heat with hot sauce at the end to get a little sweat going to get all those evil sick bugs out. Make it ahead of time and just heat it up at my friend's house.

Provided by Dave Lieberman

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 9

4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into 2-inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 1/2 pounds red bliss potatoes, washed and quartered
2 handfuls green beans, trimmed
Hot pepper sauce, to taste

Steps:

  • In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
  • Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
  • Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

ITALIAN CHICKEN STEW



Italian Chicken Stew image

"My husband enjoys preparing this satisfying stew because it's so easy to make," relates Jo Calizzi, Vandergrift, Pennsylvania. "With warm Italian bread, it's a winner on a cold day."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 to 2 tablespoons olive oil
1 jar (26 ounces) meatless spaghetti sauce
1-3/4 cups frozen cut green beans
1 teaspoon dried basil
1/4 to 1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Pepper to taste

Steps:

  • In a Dutch oven, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.

Nutrition Facts : Calories 475 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges

ITALIAN CHICKEN STEW



Italian Chicken Stew image

I started w/ Giada De Laurentis' (Everyday Italian Food Network) recipe and tweaked it to my own tastes (ie: I added the wine and garlic, changed the fresh basil to dried, only because I didn't have any on hand-I'm sure fresh is better, I used fire roasted tomatoes instead of plain, and I changed the kidney beans to cannellini beans). We had some crusty roasted garlic bread with this.

Provided by sweetomato

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 stalks celery, rough chop
2 carrots, rough chop
1 medium onion, rough chop
4 garlic cloves, chopped
salt and pepper
1 (14 ounce) can chopped fire-roasted tomatoes
1 (14 ounce) can chicken broth
1/4 cup white wine
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
2 chicken breasts, with ribs, skin on (about 1 1/2 pounds total)
1 (15 ounce) can cannellini beans, drained and rinsed

Steps:

  • Heat the oil in a heavy 5 1/2 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Add the garlic, and the salt and pepper to taste. Stir in the tomatoes with their juices, chicken broth, wine, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
  • Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirringthe mixture occasionally, about 30 minutes. Using tongs, transfer the chicken breast to a work surface or large plate and cool for 5 minutes. Discard the bay leaf. Add the cannellini beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with more salt and pepper if desired.
  • Ladle into serving bowls.

Nutrition Facts : Calories 355.6, Fat 15, SaturatedFat 3.2, Cholesterol 46.4, Sodium 900.5, Carbohydrate 28.3, Fiber 8.7, Sugar 8.3, Protein 24.8

HEARTY CHICKEN STEW



Hearty Chicken Stew image

Stumbled upon this chicken stew through a little experimentation. It's hot, hearty, and simple. Try serving with biscuits or bread. Tasty stew for the wintertime.

Provided by phxamcook

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h35m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 ½ pounds boneless chicken thighs
3 tablespoons salted butter
2 carrots, chopped
2 stalks celery, chopped
1 small onion, sliced
2 cups sliced mushrooms
3 tablespoons all-purpose flour
3 cups chicken broth, or more to taste
salt and ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
  • Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 8.4 g, Cholesterol 88.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 6.2 g, Sodium 742.8 mg, Sugar 3 g

HEARTY CHICKEN AND TORTELLINI STEW WITH CHEESY GARLIC BREAD



Hearty Chicken and Tortellini Stew with Cheesy Garlic Bread image

This is a hearty one-pot stew made with chunks of chicken, Swanson® Chicken Broth, tortellini, kale and tomatoes goes great with toasted garlic and cheese baguette slices.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
¼ teaspoon red pepper flakes
6 cups Swanson® Chicken Broth
1 (10 ounce) can diced tomatoes with green chile peppers
salt and freshly ground black pepper to taste
1 bunch lacinato (dinosaur) kale, large stems removed, coarsely chopped
2 teaspoons chopped fresh thyme leaves
1 bay leaf
1 (20 ounce) package refrigerated cheese-filled tortellini
1 baguette, cut into 1-inch slices
1 clove garlic, peeled and halved
2 tablespoons olive oil
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Heat olive oil in a heavy pot over medium to medium-high heat. Stir in chicken pieces and cook until browned on all sides, 6 to 8 minutes. Cook in batches if pan is too crowded. Remove browned chicken from pan. Cook onions in the same pan until slightly translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook just until fragrant, about 30 seconds. Add chopped tomatoes and red pepper flakes; cook and stir for another minute.
  • Pour Swanson® Chicken Broth and canned tomatoes into the pot. Season with salt and pepper. Add chopped kale, fresh thyme and bay leaf. Bring to a simmer and add the tortellini. Cover and reduce heat to low; simmer until tortellini are cooked through and flavors are blended, about 15 minutes.
  • Preheat oven broiler. Adjust rack to middle position.
  • Place baguette slices in single layer on a rimmed baking sheet. Broil the baguette slices until lightly browned, about 45 seconds (watch them carefully so they don't burn). Remove sheet from oven and turn the slices over; Return sheet to broiler and brown the second side for about 30 seconds.
  • Remove the sheet from the oven and, when slices are cool enough to handle, lightly rub the cut side of a clove of garlic on the toasted top sides. Brush a bit of olive oil on each slice and sprinkle with about a teaspoon of grated Parmesan cheese. Return baguette rounds to broiler until cheese begins to melt, about 30 seconds.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 66.1 g, Cholesterol 67.4 mg, Fat 18.8 g, Fiber 4.8 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1506.2 mg, Sugar 5 g

HEARTY ITALIAN-STYLE CHICKEN STEW



Hearty Italian-Style Chicken Stew image

A wonderful stew that'll warm you up and stick to your ribs! Perfect comfort food for the winter. Excellent served with crusty bread! This is my take on a Giada de Laurentiis recipe. Enjoy!

Provided by KPD123

Categories     Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 stalks celery, diced
1 carrot, diced
1 small onion, chopped
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can chicken broth
1 1/2 lbs chicken, cut into bite sized pieces
1 (15 ounce) can kidney beans, drained and rinsed
1/2 cup fresh basil leaf, torn into pieces
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Saute onions, celery, garlic and carrots in olive oil over medium heat in a large pot.
  • Add chicken and brown on all sides.
  • Add tomatoes and their juices, salt, pepper, thyme, basil, bay leaf, tomato paste, kidney beans, and chicken broth to pot.
  • Bring mixture to a simmer.
  • Then reduce heat to medium-low and simmer uncovered for about 20 minutes stirring occasionally.
  • Don't forget to discard bay leaf before serving!

Nutrition Facts : Calories 433.3, Fat 23.9, SaturatedFat 5.7, Cholesterol 77.6, Sodium 1525.5, Carbohydrate 26.6, Fiber 7.3, Sugar 7.7, Protein 28.9

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