Tuscan Chicken Stew
(adapted from a recipe at TCB)
First, I hope you keep bacon fat around. Do you keep bacon fat around? Good. I knew there was a reason we’re friends. Start with that.
Chicken (whole cut up or just thighs)
1 medium carrot, medium dice
1 medium onion, medium dice
1 stalk celery, medium dice
2 tsp italian seasoning
1 pinch fennel seed
1 pinch dried rosemary
3 cloves garlic
1 tablespoon tomato paste
1 cup white wine
4 cups chicken stock
1 cup crushed tomatoes
1 splash of red wine vinegar
1 bay leaf
1 bunch of kale, chiffonade (I know, I normally don’t like kale either, but trust me on this one. Ok, fine, use spinach if you want, but you’re missing out)
1 15 ounce can of cannellini beans, drained and rinsed
salt and pepper to taste
Heat large pan to medium high heat.
Add bacon fat.
Season chicken breasts on both sides with salt and pepper. Sear chicken, skin side down first, until deeply browned. Flip and repeat.
Remove to a rack so as not to wash off your sear when the chicken drips.
Turn heat down to medium low and add carrots, onion, and celery with a pinch of salt. Cook until lightly caramelized.
Add cabbage and a pinch of salt and cook for 2 minutes.
Add spices, tomato paste, and garlic and cook for 30 seconds.
Deglaze with white wine.
- I probably used 2 cups. I like wine.
Add chicken stock, crushed tomatoes, red wine vinegar and bay leaf.
- Yes, this is a different pan. I figured out about half-way through, I was going to need a bigger boat. D’oh! p.s. yes you can add the chicken stock frozen
Bring to a boil, reduce to a simmer. Add a pinch more salt and pepper. Add chicken thighs and legs back in and cook for 20 minutes.
Add chicken breasts in and cook another 15-20. Taste for seasoning. Adjust.
Add beans and kale.
Cook until they are just warmed through.
You can also take the chicken off the bone and shred it before adding it back to the stew.