Tuscan Italian Chicken Stew

Tuscan Italian Chicken Stew


How to Prepare:

1 ½ lb Chicken Breast

2 cups Chicken Stock

½ tsp Dried Rosemary

½ tsp Thyme

½ tsp Oregano

3 tbsp Butter

5 medium-sized Tomatoes

2 Bay Leaves

3-4 cloves of Garlic

3 Celery Stalks 

1 Carrot


1 can of Cannellini Beans

1 tbsp Tomato Paste

Parmigiano- Reggiano


Fresh Ground Pepper

Olive Oil

  1. Chop onion, celery, garlic and carrots finely to create the sofrito
  2. Use 1 cast iron fry pan and 1 cast iron stew pot and place on stove top
  3. Turn pot’s stove temperature to Low-Medium
  4. Add olive oil and sofrito mix into pot then stir well (add pot top to allow mix to sweat)
  5. Use parchment paper to cover cut block
  6. Place chicken on paper then begin cutting chicken into pieces
  7. Season the chicken with salt and pepper all sides
  8.  Add 3-4 tbsp of olive oil to bottom of panned warm stove top to Low-Medium 
  9.  Add chicken to pan and allow all sides to darken
  10. Check sofrito for tenderness and then stir well
  11. Once the sofrito is cooked to liking add Thyme, Rosemary and Oregano and stir well
  12. Raise temp of pan to High for 2-3 minutes 
  13. Add chicken broth, bay leaves and tomato paste to pot and allow to cook
  14. Check back in with your chicken in the pan and keep stirring well
  15. Chop tomatoes and basil and add to pot, also add your beans and a pinch of salt and pepper
  16. Stir the mixture in pot well and turn heat to Medium and add top
  17. Once chicken begins to start turning brown add butter and stir well in pan, once butter melts turn off the heat
  18. After about 20 minutes, check back in to your pot
  19. Remove bay leaves and add chicken to pot and turn heat to low
  20. Let stew set for about 10 minutes on low heat
  21. Pour into a bowl and add the grated parmesan cheese, Enjoy!
Tuscan Italian Chicken Stew

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