Best 2 Chicken Artichoke And Cannellini Bean Spezzatino Recipes

Indulge in a culinary journey with this tantalizing Chicken, Artichoke, and Cannellini Bean Spezzatino. Originating from the vibrant region of Tuscany, this hearty Italian stew embodies the essence of rustic, comforting cuisine. Succulent chicken pieces are lovingly browned and braised in a rich tomato-based sauce, harmoniously blending with tender artichoke hearts, creamy cannellini beans, and a medley of aromatic vegetables. This symphony of flavors is further enriched with the addition of earthy mushrooms and a touch of white wine, creating a delectable dish that promises to warm your soul. Alongside the main recipe, discover variations that cater to diverse dietary preferences and culinary desires. Embark on a vegetarian adventure with the Artichoke and Cannellini Bean Spezzatino, a meatless masterpiece that celebrates the vibrant flavors of the original. For those seeking a delightful one-pot meal, the Speedy Chicken, Artichoke, and Cannellini Bean Skillet offers convenience without compromising taste. And if time is of the essence, the flavorful Slow Cooker Chicken, Artichoke, and Cannellini Bean Stew allows you to savor this culinary delight with minimal effort.

Here are our top 2 tried and tested recipes!

CHICKEN, ARTICHOKE, AND CANNELLINI BEAN SPEZZATINO

Chicken, Artichoke, and Cannellini Bean Spezzatino image

Categories Bean Chicken Stew Low Sodium Artichoke Simmer

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 garlic cloves, halved
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
2 (14-ounce) cans low-sodium chicken broth
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

In a heavy 5- to 6-quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and set aside to drain on paper towels.
Add the carrots, celery, onion, garlic, salt, and pepper to the pan and cook until the onion is translucent, about 5 minutes. Stir in the chicken broth, basil, tomato paste, thyme, and bay leaf. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.
Add the artichokes and cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, 10 to 15 minutes.
Remove the chicken to a cutting board and let cool for 5 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes, or until warmed through. Discard the bay leaf. Season the spezzatino with salt and pepper, if needed.
To serve, ladle the spezzatino into bowls and garnish with the pancetta.

CANNELLINI BEAN AND ARTICHOKE SALAD

Cannellini Bean and Artichoke Salad image

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories Salad Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

Steps:

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will make the cooking process much smoother.
Use High-Quality Ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic, and local ingredients whenever possible.
Don't Overcrowd the Pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the Chicken Until Golden Brown: Sear the chicken until it is golden brown on all sides. This will help to lock in the flavor and juices.
Use a Dutch Oven or Braising Pan: A Dutch oven or braising pan is a great choice for cooking stews and braises. These pans distribute heat evenly and help to create a tender and flavorful dish.
Simmer the Stew for at Least 1 Hour: Simmering the stew for at least 1 hour will help to develop the flavors and tenderize the meat.
Serve the Stew with a Side of Crusty Bread: A side of crusty bread is the perfect way to soak up all the delicious sauce from the stew.

Conclusion:

This chicken, artichoke, and cannellini bean spezzatino is a hearty and flavorful stew that is perfect for a cold winter night. The chicken is tender and juicy, the artichokes are soft and savory, and the cannellini beans add a creamy texture and a boost of protein. The best part is that this stew is easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and comforting meal, give this spezzatino a try!