Best 5 Tender Tuscan Chicken Stew Recipes

Embark on a culinary journey to the heart of Tuscany with our exquisite Tender Tuscan Chicken Stew. This classic Italian dish, also known as Pollo alla Cacciatora, captures the essence of rustic Italian cooking with its aromatic flavors and tender chicken. Immerse yourself in a symphony of herbs and spices as you savor every bite of this delectable stew.

Our recipe collection features a variety of takes on this timeless dish, each offering a unique twist on the traditional flavors. From the classic version simmered in a rich tomato sauce to variations that incorporate white wine, mushrooms, or creamy polenta, there's a recipe here to tantalize every palate.

Whether you're a seasoned cook or just starting your culinary adventure, our detailed instructions and helpful tips will guide you through the process of creating this mouthwatering dish. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary exploration of the Tuscan countryside.

Let's cook with our recipes!

TUSCAN VEGETABLE CHICKEN STEW

Tuscan Vegetable Chicken Stew image

Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.

Provided by Kelly Kwok

Categories Dinner Main Course

Time 55m

Number Of Ingredients 20

Ingredients

1 tablespoon oil
3 tablespoon butter
1 medium onion (diced)
2 cloves garlic (minced)
3 cups chopped carrots
3 cups chopped celery
1 large zucchini (chopped)
1 sweet red bell pepper (chopped)
1/4 cup flour
4 cups chicken broth
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 19 oz. can cannellini beans, drained and rinsed
1 28 oz. can diced tomatoes, undrained
1 cup diced cooked chicken breast (I used rotisserie)
1 cup fresh spinach leaves (chopped)
2 tablespoons cider vinegar
salt and pepper to taste
fresh parsley
parmesan cheese

Steps:

In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CHICKEN STEW

Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
Serving suggestion: crusty bread.

ITALIAN CHICKEN STEW

Italian Chicken Stew image

"My husband enjoys preparing this satisfying stew because it's so easy to make," relates Jo Calizzi, Vandergrift, Pennsylvania. "With warm Italian bread, it's a winner on a cold day."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 to 2 tablespoons olive oil
1 jar (26 ounces) meatless spaghetti sauce
1-3/4 cups frozen cut green beans
1 teaspoon dried basil
1/4 to 1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Pepper to taste

Steps:

In a Dutch oven, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.

Nutrition Facts : Calories 475 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges

TUSCAN CHICKEN STEW

Tuscan Chicken Stew image

This easy-to-create comfort food of chicken stew has Italian inspirations including basil, fennel and minced garlic.

Provided by McCormick

Categories Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 14

Ingredients

2 tbsps olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, cut into 1/2-inch thick wedges
1/2 tsp McCormick® Fennel Seed
1 can (15 ounces) cannellini or other white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes undrained
1/4 cup red wine
1 tsp McCormick® Basil Leaves
1 tsp McCormick® Garlic, Minced
1 tsp McCormick® Rosemary Leaves
1 tsp salt
1/2 tsp McCormick® Oregano Leaves
1/2 tsp McCormick® Black Pepper, Coarse Ground
1 package (6 ounces) baby spinach leaves

Steps:

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, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 258 Calories

TUSCAN CHICKEN STEW

Tuscan Chicken Stew image

Make and share this Tuscan Chicken Stew recipe from Food.com.

Provided by Derf2440

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1/2 teaspoon dried rosemary, crushed
2 teaspoons olive oil
2 teaspoons smashed garlic
1/2 cup reduced-sodium fat-free chicken broth
1 (15 1/2 ounce) can cannellini beans, rinsed and drained (or other white beans)
1 (7 ounce) bottle roasted red bell peppers, drained and cut into 1/2 inch pieces
3 1/2 cups torn spinach

Steps:

Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well.
Heat oil in a large non stick frypan over medium high heat.
Add chicken mixture, saute for 3 minutes.
Add garlic, saute 1 minute.
Add broth, beans, and bell peppers, bring to a boil.
Cover, reduce heat, simmer 10 minutes or until chicken is done.
Stir in spinach, simmer 1 minute.

Nutrition Facts : Calories 265.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 72.6, Sodium 479.9, Carbohydrate 20.4, Fiber 7.5, Sugar 4.2, Protein 31.2

Tips:

Use a large pot or Dutch oven to ensure the chicken and vegetables have enough room to cook evenly.
Sear the chicken in hot oil before adding it to the pot. This will help to brown the chicken and lock in its flavor.
Use a variety of vegetables in your stew. This will add flavor and texture to the dish.
Season the stew with salt, pepper, and herbs to taste. You can also add a touch of heat with some red pepper flakes.
Let the stew simmer for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the stew over rice, pasta, or mashed potatoes.

Conclusion:

Tuscan chicken stew is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender chicken, fresh vegetables, and rich broth, this stew is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy dinner recipe, give Tuscan chicken stew a try!