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tuscan Vegetable Chicken Stew
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Certainly! Tuscan Vegetable Chicken Stew is a hearty and flavorful dish that combines chicken with a variety of vegetables, herbs, and spices, inspired by the Tuscan region of Italy. Here’s a basic recipe to get you started:
Ingredients:
1.5 to 2 lbs (680 to 907 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup cherry tomatoes, halved
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
4 cups chicken broth
1 cup dry white wine (optional)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup chopped fresh basil
Grated Parmesan cheese for serving (optional)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add the chicken pieces to the pot and cook until browned on all sides.
Stir in the carrots, celery, red bell pepper, and zucchini. Cook for a few minutes until the vegetables start to soften.
Pour in the chicken broth and white wine (if using). Add the dried thyme, rosemary, oregano, salt, and black pepper. Bring the stew to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes or until the chicken is cooked through and the vegetables are tender.
Add the cherry tomatoes and cannellini beans to the pot and simmer for an additional 5-10 minutes.
Taste and adjust the seasoning as needed. Stir in the chopped fresh basil just before serving.
Serve the Tuscan Vegetable Chicken Stew hot, optionally garnished with grated Parmesan cheese.
This stew is not only delicious but also versatile, so feel free to customize it by adding other vegetables or herbs according to your preferences. Enjoy!