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Tuscan Chicken Stew Recipe

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★★★★★

5 from 89 reviews

This Tuscan Chicken Stew is a hearty, creamy dish featuring tender chicken thighs simmered with sun-dried and cherry tomatoes, butter beans, and fresh baby spinach in a rich parmesan cream sauce. Perfect for a comforting dinner, it packs robust Italian herb flavors and is served best with warm crusty bread for dipping into the luscious gravy.

Ingredients

Scale

Chicken & Seasoning

  • 600g / 1.2 lb boneless skinless chicken thighs, cut into large bite-size pieces (3 – 4 cm / 1.2 – 1.4″)
  • 1 1/2 tsp Italian herb mix (store-bought or homemade)
  • 1/2 tsp garlic powder
  • 1/2 tsp cooking salt/kosher salt (halve if using table salt, increase by 50% if using flakes)
  • 1/4 tsp black pepper

Vegetables & Aromatics

  • 1 onion, halved and sliced into 1cm / 0.4″ wedges
  • 3 garlic cloves, finely minced
  • 1/2 cup (100g) sun dried tomatoes, cut into 0.5cm / 0.2″ slices
  • 200g (1 1/4 cups) cherry or grape tomatoes (1 punnet)
  • 100g / 3.5oz baby spinach (or a few big handfuls of torn kale)

Beans & Liquids

  • 2 x 400g/14oz cans butter beans (or cannellini, Great Northern, or other white beans), drained
  • 1/3 cup Chardonnay or other dry white wine (or substitute chicken stock/broth)
  • 3 cups chicken stock/broth (low sodium)
  • 3/4 cup thickened cream/heavy cream (~35% fat)

Thickening & Cheese

  • 1/3 cup plain flour/all-purpose flour (see Note 6 for gluten-free options)
  • 1/2 cup parmesan, finely grated or sandy-type store bought (substitute with cheddar, tasty, or other sharp cheese)

Cooking Oil

  • 1 1/2 tbsp olive oil

Instructions

  1. Season and sear chicken: Sprinkle the chicken pieces evenly with Italian herb mix, garlic powder, salt, and black pepper. Toss to coat thoroughly. Heat olive oil in a 30 cm / 12″ non-stick pan over high heat until very hot. Add the chicken, spreading it out in a single layer. Let it sit undisturbed for about 30 seconds until the underside is golden. Stir occasionally, letting pieces color for about 20 seconds at a time until most chicken pieces turn a light golden brown.
  2. Sauté onion and garlic: Reduce heat to medium-high. Add the sliced onion and minced garlic to the pan. Cook, stirring occasionally, for about 2 minutes until onions become wilted and fragrant.
  3. Deglaze and add flour: Increase heat back to high. Pour in the white wine and let it simmer for 1 to 2 minutes until it reduces by half. Sprinkle the flour over the chicken and vegetables, stirring constantly to incorporate it evenly.
  4. Create the sauce base: Slowly pour in one-third of the chicken stock, mixing continuously as the flour thickens the liquid into a gravy-like consistency. Once combined, add the remaining stock along with the drained butter beans and sun dried tomato slices. Stir to combine well.
  5. First simmer (7 minutes): Bring the mixture to a gentle simmer. Lower the heat to medium or medium-high to maintain a steady simmer without boiling aggressively. Cook for 7 minutes, stirring occasionally to prevent sticking.
  6. Second simmer (8 minutes): Add the cherry tomatoes, thickened cream, and grated parmesan cheese to the pan. Stir well and continue simmering for 8 minutes. This process will reduce and thicken the sauce to a rich gravy consistency.
  7. Add spinach and serve: Stir in the baby spinach and cook for about 30 seconds until wilted. Ladle the stew into bowls and garnish with extra parmesan and chili flakes, if desired. Serve alongside warm crusty bread to soak up the delicious sauce.

Notes

  • Note 1: Chicken thighs provide more flavor and tenderness than breast, but breast can be used if preferred.
  • Note 2: An Italian herb mix typically includes dried basil, oregano, rosemary, thyme, and marjoram.
  • Note 3: Sun dried tomatoes packed in oil provide deeper flavor; if dry-packed, rehydrate in warm water before slicing.
  • Note 4: Butter beans can be substituted with cannellini or Great Northern beans for similar texture and taste.
  • Note 5: You can substitute the white wine with an equal amount of chicken stock or broth for a non-alcoholic version.
  • Note 6: For gluten-free option, substitute plain flour with a gluten-free all-purpose flour blend.
  • Note 7: A large non-stick pan or heavy-bottomed skillet works best for even cooking and browning.

Keywords: Tuscan chicken stew, creamy chicken stew, Italian chicken recipe, butter bean stew, creamy chicken dinner, easy stovetop chicken stew

Find it online: https://thefoodrecipe.com/tuscan-chicken-stew-recipe/