Savory Soup Sunday: Tuscan-Style Chicken Stew

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I bought a chicken the other day. Okay, nothing particularly unusual about that. I eat a lot of chicken, after all. But I wanted something hearty and filling. It’s been cold and windy, and I thought a chicken stew would hit the spot. After perusing the countless recipes for such I thing, I decided to make a Tuscan-style chicken stew.

Like I said, I bought a chicken–that is, a whole chicken. Most of the recipes called for skinless and boneless thighs, legs, and sometimes the breasts. I decided to cut up the chicken and use those parts for the stew. The rest was put in the freezer for stock. While I skinned it, I didn’t debone it. Put the chicken in the bottom of your Crock-Pot or slow cooker.

The other ingredients are things you’ll likely already have on hand: carrots, celery, onion, garlic, chicken stock, kale, potatoes, and tomatoes. A word about the tomatoes. I used a pint of home-canned crushed tomatoes. If you don’t have those, a can of crushed tomatoes from the store works just fine.

You’ll also need Italian seasoning mix. Use whatever mixture of herbs you like. I make my own Italian dressing mix, and it works perfectly in this stew.

Tuscan-Style Chicken Stew

Most recipes for this dish call for small potatoes with the peels left on. I watch my carb count and want the most nutrition I can get. So I opted for sweet potatoes. I dipped into my pantry and used some dehydrated sweet potatoes. I’m guessing I used an amount equal to 2 small sweet potatoes. Most also call for a flour and water slurry to be used for thickening. I’ll pass. I decided that if thickening was needed, I’d add some tomato powder.

Once all the ingredients except the kale were in the pot, I set it to cook on high for 4 hours. Then I added the kale. It was thick enough for me, so I skipped the tomato powder. After cooking another 45 minutes or so, it was ready. And oh so good. I topped with optional Parmesan cheese, because that’s just how I am.

Will I do anything differently next time? Well, of course. Whether I use already boned chicken or bone it myself, there will be boneless chicken. Finding errant pieces of bone in your mouth is not fun. And instead of potatoes, I’m leaning toward some white beans.

This stew hits the spot when you’re looking for something warming and hearty. Here’s my recipe.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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