Italian Chicken Stew Recipes

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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

ITALIAN CHICKEN AND BEAN STEW



Italian Chicken and Bean Stew image

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

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine
2 cups low-sodium chicken broth
One 15-ounce can cannellini bean, rinsed and drained
One 14-ounce can diced tomatoes
1 teaspoon dried oregano
1/3 cup grated Parmesan, plus more for serving
Fresh oregano for garnish (optional)

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 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.

SLOW-COOKER ITALIAN CHICKEN STEW



Slow-Cooker Italian Chicken Stew image

Looking for a slow cooked dinner? Then check out this hearty chicken stew made with kidney beans and Progresso® cannellini beans. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 4

Number Of Ingredients 12

4 boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1 (19-oz.) can Progresso™ Cannellini Beans, drained, rinsed
1 (15.5 or 15-oz.) can Progresso™ kidney beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 cup chopped celery
1 cup (2 medium) sliced carrots
2 small garlic cloves, coarsely chopped
1 cup water
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon sugar
1 1/2 teaspoons dried Italian seasoning

Steps:

  • In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic; mix well.
  • In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
  • Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.

Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 75 mg, Fiber 12 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 3/4 Cups, Sodium 690 mg, Sugar 9 g

GIADA'S CHICKEN SPEZZATINO (STEW)



Giada's Chicken Spezzatino (stew) image

This Italian stew makes a great, filling, healthy supper. Serve with biscuits to dip in. Adapted from Everyday Italian by Giada De Laurentiis.

Provided by Karamia

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 celery ribs, chopped
1 carrot, peeled and chopped
1 small onion, chopped
1 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste
14 1/2 ounces chopped tomatoes, undrained
14 ounces reduced-sodium chicken broth
1/2 cup fresh basil leaf, torn
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme
2 chicken breasts, with ribs (about 1 1/2 lbs)
15 ounces kidney beans, rinsed and drained

Steps:

  • Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
  • Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
  • Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
  • Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
  • Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
  • Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
  • Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
  • Serve with biscuits for dunking and enjoy!

Nutrition Facts : Calories 328.9, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1036.1, Carbohydrate 25.9, Fiber 7.4, Sugar 7.1, Protein 24.4

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Top Asked Questions

What do you put in Italian chicken stew?
This hearty Italian Chicken Stew has tender, shredded chicken accompanied by vegetables like onions, celery, carrots, and tomatoes. Fresh basil, bay leaves, and dried oregano provide additional flavor, and kalamata olives lend a pleasant tartness. Sauté Vegetables: Select sauté mode on pressure cooker ( Note 2) for medium heat.
What is the best way to make chicken stew?
Directions 1 Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. ... 2 Bring the cooking liquid to a simmer. ... 3 Discard the skin and bones from the chicken breasts. ... 4 Ladle the stew into serving bowls and serve with the bread. 5 Serving suggestion: crusty bread.
What is Italy’s most famous stew?
Two of Italy’s most famous stews involve chicken; Pollo alla Romana sees the bird simply cooked in peppers, tomatoes and white wine, while Pollo alla cacciatora is a more rustic affair with plenty of red wine and juniper. Beef stews are where the Italians really shine, however.
How to cook chicken and pasta in a crock pot?
Remove chicken to a plate, let cool a bit, then shred meat with forks. Add the rice and pasta back to the pot. Simmer 20 to 30 minutes until most of the liquid is absorbed and the rice is tender; add up to 1 ½ cups water, if needed. Add chopped herbs and chicken and remove bay leaf and herb bundle.

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