Organic Chicken And White Bean Stew With Spinach And Slow Roasted Tomatoes Recipes

ORGANIC CHICKEN-AND-WHITE-BEAN STEW WITH SPINACH AND SLOW-ROASTED TOMATOES

Steps:

• Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS

Steps:

• Cook chopped bacon in heavy large pot over medium-high heat until crisp.
• Using slotted spoon, transfer bacon to paper towel.
• Sprinkle chicken thighs with salt and pepper.
• Dredge chicken in flour, shaking off excess.
• Add to drippings in pot and sauté until brown, about 3 minutes per side.
• Using slotted spoon, transfer chicken to large bowl.
• Pour off all but 2 tablespoons drippings from pot.
• Add chopped onion and minced garlic to pot; sauté 4 minutes.
• Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
• Bring to boil, scraping up browned bits.
• Return chicken and any accumulated juices to pot.
• Cover and simmer until chicken is cooked through, about 20 minutes.
• Add cannellini; simmer 10 minutes longer.
• Season to taste with salt and pepper.
• Makes 4 to 6 servings.

CHICKEN STEW WITH TOMATOES AND WHITE BEANS

Steps:

• Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

ROSEMARY CHICKEN WITH SPINACH & BEANS

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

SLOW COOKER CHICKEN AND WHITE BEAN STEW

Steps:

• Mix everything but the water and flour in a slow cooker.
• Cook on low for 7 hours.
• Beat the flour into the water (or chicken broth) with a fork until smooth then mix into the slow cooker.
• Cook on low for 1 hour.
• Great served with garlic bread and a salad!