Mediterranean Chicken Stew

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • One 14.5-ounce can petite diced tomatoes
  • One 15.5-ounce can cannellini beans, rinsed and drained
  • 1/4 cup chopped fresh basil
  • 1 tablespoon grated lemon zest
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Directions

Heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Transfer the chicken to a plate.

Add the garlic, carrots, celery and onions to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Return the chicken to the pan. Add the broth, wine, salt and tomatoes and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 15 minutes. Add the beans and cook, stirring, until the beans are heated thorough, 3 to 4 minutes. Remove from the heat and stir in the basil and lemon zest.

Per Serving: 357 Cal; 36 g Protein; 9 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 29 g Carb; 7 g Fiber; 6 g Sugar; 111 mg Calcium; 4 mg Iron; 827 mg Sodium; 118 mg Cholesterol

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  • on January 28, 2014

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    I've made this several times, and it is so very good. I followed the recipe to the last dot the first time, and it was great. I wanted to decrease the sodium, so I now use homemade chicken broth with no added salt, cook my own beans, and make my own sauce with no salt, just Mrs. Dash. I also add a couple good shots of hot sauce to wake it up a bit. This is just a wonderful soup that is waiting for you to add your personal touch if you want. It is also really good with the addition of some steamed kale or spinach.

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  • on June 11, 2012

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    Like Bobby Deen, I have been searching for healthy options to my favorite Southern dishes. I made this yesterday with very few changes. I had a whole chicken and I wanted to cook it in my crock pot. I removed the skin to reduce the fat. I was reluctant since that is where the tenderness comes from, but to my surprise the texture was the same. I substituted dry basil for fresh since dried herbs do better in a slow cooker. I did not add salt since saltiness intensifies in slow cooking. I didn't need the oil and I added the lemon zest at the end. It took 5 hrs on high and the flavors were simply wonderful. I only wish I had put more beans in for the size of the meal. Thanks Bobby!

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  • on February 03, 2012

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    Very good. The flavor is great

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