Chicken Stew with Tomato and White Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pieces bacon, chopped and fried crisp2 red pappers, chopped2 C. chopped onion (1 lg or 2 med)5 cloves garlic1.75-2 lbs chicken thighs, boneless and skinless, trimmed of fat2 14.5 oz cans diced tomatoes, pref fire roasted1 C. chicken broth, low sodium, low fat2 T. chopped basil from jar1 C. white (or red) wine1/2 t. oregano1 can cannellini beans
Fry chopped bacon in heavy pot and transfer to paper towel. Season chicken with salt & pepper and saute in bacon drippings til browned. Transfer to bowl. Pour off most of drippings, keeping approx 2 tsp. Add onion, then garlic and red peppers, and saute til soft. Add bacon, tomatoes, chicken broth, wine and oregano. Bring to boil, scraping up brown bits. Return chicken and juices to pot. Cover and simmer til around desired thickness (20-60 min, soup or stew). Add beans and basil and simmer 10 min longer.
Serve with sprinkling of parmesan cheese (not in calculations) with bread, or over pasta, rice, etc.
Number of Servings: 6
Recipe submitted by SparkPeople user EXENEC.
Serve with sprinkling of parmesan cheese (not in calculations) with bread, or over pasta, rice, etc.
Number of Servings: 6
Recipe submitted by SparkPeople user EXENEC.
Nutritional Info Amount Per Serving
- Calories: 312.9
- Total Fat: 11.6 g
- Cholesterol: 106.0 mg
- Sodium: 1,023.3 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 5.5 g
- Protein: 31.6 g
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