Tuscan Chicken Stew
Ingredients
- 1 Onion
- 4 Garlic cloves
- 1 15 ounce can cannellini beans or Great Northern beans
- 8 bone-in skinless chicken thighs (about 3 pounds)
- Kosher Salt
- Freshly ground black pepper
- 3 tablespoons Extra virgin olive oil
- 1 pinch Crushed red pepper flakes
- 1 large sprig Rosemary or 1 tsp dried Italian seasoning
- 1 tablespoon Tomato paste
- 1/2 cup Dry red wine
- 1 14 ounce can Chopped tomatos
- 3/4 cup Chicken broth about 1/2 a small can
- 4 cups baby spinach leaves
- 1/2 cup GratedParmesan cheese
Instructions
- 1. Chop the onion; smash and peel/chop the garlic. Rinse and drain the beans in a colander or strainer.
- 2. Heat a Dutch oven over medium-high heat. Pat chicken dry with paper towels and season all over with salt and black pepper. Add oil to the Dutch oven. When the oil is hot add chicken, skinned (rounded) sides down, and brown, in batches if necessary, about 4 minutes per side. Transfer to a platter.
- 3. Reduce heat to medium, add the onion, garlic, red pepper flakes, and herbs; cook, stirring until onions are slightly soft, about 5 minutes. Stir in the tomato paste and cook until brick red, about 1 minute.
- 4. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Bring to a boil and cook until syrupy, about 1 minute. Add the beans, tomatoes, and chicken broth, and bring to a boil.
- 5. Nestle the chicken pieces in the stew, adding any collected juices to the pan. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes.
- 6. Trim the escarole and tear leaves into bite-sized pieces (if you’re using baby spinach, there’s no need to do this). Wash the escarole or spinach and drain. Add greens to the stew, cooking only until wilted, about 4 minutes. Stir in the cheese and season with salt and black pepper to taste. Serve in shallow bowls.
