If you read my menu for the week you would see that I had Tuscan Chicken Stew planned for the week. This was a new recipe, which in the WWIN household is a pretty rare occurrence. My husband really does not like change or trying new things, I think that’s one of the reasons that we’ve been married so long 🙂 My last foray into a new menu item was grilled catfish, I’m still getting quite a bit of grief for that so I entered the Tuscan Chicken waters with a little trepidation.
Overall consensus was that it was OK, nothing great just OK. However, I thought I would still share the recipe with you because you and your family may really like it. You have to remember, my family is a spaghetti w/meatballs, steak, hamburger, brat kind of family so this stew was outside their comfort range.
Tuscan Chicken Stew from McCormick’s
• ½ tsp fennel seed
• 1 tsp basil leaves
• 1 tsp minced garlic
• 1 tsp crushed rosemary
• ½ tsp oregano
• ½ tsp course ground black pepper
• 2 tbsp olive oil
• 1 ½ lbs boneless skinless chicken breast, cut into 1 inch cubes
• 1 medium onion cut into ½ inch thick wedges
• 1 15oz can of cannellini or other white beans; drained and rinsed
• 1 14.5 oz can dice tomatoes, undrained
• ¼ cut red wine or water
• 1 tsp salt
• 6 oz baby spinach leaves
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
Stir in beans, tomatoes, red wine, remaining spices and salt. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 5 minutes. Return chicken to skillet
Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
Even though the original recipe didn’t call for it, the consensus was that this would have been better if served with some sort of rice. I personally thought a wild rice might go nice with it.
If you make the recipe I’d love to hear what you think of it.