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–+ servings

Toscano Chicken Stew

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • skinless chicken thighs
  • 1 1 ⁄2 tsps olive oil
  • 1 yellow onion thinly sliced
  • 2 red peppers thinly sliced
  • 2 garlic cloves minced
  • 1 28 oz canpeeled tomatoes
  • 2 ⁄3 C. broth
  • 1 tsp dried oregano or 1 large fresh oregano sprig chopped
  • 1 14 1/2 oz can cannellini beans, drained and rinsed
  • salt and pepper
  • 4 sprigs oregano optional

Instructions

  • Place a large skillet on medium heat.
  • Heat the oil in it.
  • Add the chicken thighs and cook them for 5 min on each side.
  • Drain them and set them aside.
  • Stir the peppers with onion into the skillet and cook them for 4 min.
  • Stir in the garlic and cook them for 1 min.
  • Reserve the tomato liquid.
  • Mash the tomato until it becomes like a paste.
  • Stir it with the chicken, wine and oregano into the skillet.
  • Cook them until they start simmering then simmer them for 30 min.
  • Stir in the cannellini beans then cook them for another 5 min.
  • Serve your stew warm.

Nutrition values

Calories: 299 kcal
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Course; Chicken / Stew