"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tuscan Chicken Stew Recipe

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This recipe for Tuscan Chicken Stew, by , is from Annelle's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 chicken (5-6 lbs.)

2 c. water

4 c. chicken broth

2-3 tsp. salt, divided

1 tsp. black pepper, divided

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 large onion, diced

5 medium red potatoes, sliced

15-oz. can great northern beans, drained and rinsed

1 teaspoon dried thyme

6 cloves garlic, minced

tsp. paprika

tsp. red pepper flakes

tsp. Italian seasoning

4 roma tomatoes, halved lengthwise and sliced

In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour. Remove chicken and set aside to cool.

Pour broth through strainer and add broth back to Dutch oven. Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 teaspoons salt (this depends on how salty your prepared chicken broth is salt to taste) and 1/2 teaspoon pepper. Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine. Cover pot, remove from heat and let stew rest for 30 minutes. Stir and serve with cornbread or




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