Tuscan Vegetable Chicken Stew. serves 6

“Escape to the rolling hills and sun-kissed vineyards of Tuscany with our hearty and flavorful Tuscan Vegetable Chicken Stew. This rustic, one-pot masterpiece combines tender chicken, vibrant vegetables, and aromatic herbs in a rich, slow-cooked broth infused with the warmth of Italian spices. Every spoonful transports you to the countryside, where the simplicity of fresh ingredients and traditional cooking methods come together in perfect harmony.

Indulge in the comforting flavors of:

– Tender chicken thighs, slow-cooked to perfection
– Vibrant vegetables: zucchini, bell peppers, carrots, and cherry tomatoes
– Fragrant herbs: basil, oregano, and thyme
– Rich, slow-cooked broth with hints of garlic and lemon
– Creamy, velvety texture from simmered vegetables

Perfect for a cozy night in, a special occasion, or a nourishing meal any time of the year, our Tuscan Vegetable Chicken Stew is a true celebration of Italian cuisine’s warmth and simplicity.

Get ready to savor the authentic flavors of Tuscany, carefully crafted to warm your heart and nourish your soul.”

1. 1 tablespoon olive oil
2. 3 tablespoons butter
3. 1/2 medium onion, diced
4. 2 cloves garlic, minced
5. 2 cups carrots, chopped
6. 2 cups celery, chopped
7. 1 large zucchini, chopped
8. 1 sweet red bell pepper, chopped
9. 1/4 cup flour
10. 4 cups chicken broth
11. 1 tablespoon Italian seasoning
12. ½ teaspoon crushed red pepper flakes, optional
13. 1 19 oz. can cannellini beans, drained and rinsed
14. 1 28 oz. can diced tomatoes, undrained
15. 1 cup cooked chicken breast, chopped
16. 1 cup fresh spinach leaves, chopped
17. 2 tablespoons cider vinegar
18. salt and pepper to taste
19. fresh parsley, for garnish
20. Parmesan cheese, for garnish

Instructions:

1. 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 the vegetables are tender.
2. Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.
3. Sprinkle in the flour to create a roux and cook for 1 minute. Slowly the chicken broth while continuously stirring until it starts to thicken and comes together.
4. Stir in the Italian seasoning, red pepper flakes, beans, and canned tomatoes.
5. Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
6. Stir in the spinach and cider vinegar. Cook for an additional 3-4 minutes or until everything is warmed through.
7. Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.