Sunday, February 17, 2013

Tuscan Chicken Stew

Pic courtesy South Your Mouth

I made this for dinner tonight. And you know if I'm posting it the same night I made it, it's good. I've posted a lot of soup recipes this winter, but this one has got to be the most unique. It's such a hearty meal. I loved it and so did Christian.

Tuscan Chicken Stew
adapted from South Your Mouth 

1 4-5 lb. chicken (I actually thought it could have used a little less chicken and I used a 4.5 lb-er)
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onion, diced
6-7 medium red potatoes, sliced (I used golden potatoes)
1 15-oz. can great northern beans, drained and rinsed
1 teaspoon dried thyme
6 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
2-4 roma tomatoes, halved lengthwise and sliced
In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour.  Remove chicken and set aside to cool.  Pour broth through strainer and add broth back to Dutch oven.
Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 teaspoons salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 teaspoon pepper.  Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).
Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside.  Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine.  Cover pot, remove from heat and let stew rest for 30 minutes.  Stir and serve with cornbread or crusty bread. 


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