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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tuscan Chicken Stew Recipe

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This recipe for Tuscan Chicken Stew is from GET OUTTA MY KITCHEN!, 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!


Category:
Category:

Ingredients:  
Ingredients:  


1 5-6 lb. chicken

2 cups water

4 cups chicken broth

2-3 teaspoons salt, divided

1 1/2 teaspoons black pepper, divided

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 large onion, diced

5 medium red potatoes, sliced

1 15-oz. can great northern beans, drained and rinsed

1 teaspoon dried thyme

6 cloves garlic, minced

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes

1/2 teaspoon Italian seasoning

4 roma tomatoes, halved lengthwise and sliced

Directions:
Directions:


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).

Cut or shred chicken and add back into pot, cover pot and let stew rest a while.

 

 

 

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