Hey everyone, Daniel here! You know, cooking for me has always been about more than just the food on the plate. It’s about that feeling you get when you gather around the table, sharing stories and making memories. I started Reciqa because I wanted to share that joy, bringing simple, tasty recipes that anyone can whip up, whether it’s a quick weeknight dinner or a special weekend treat. I truly believe good food should be both incredibly delicious and make you feel good, inside and out. That’s why I’m so excited to share this amazing Tuscan Vegetable Chicken Stew with you today. It’s the kind of meal that just wraps you up in a warm hug, perfect for those chilly evenings when you need something truly comforting and nourishing.
Why You’ll Love This Tuscan Vegetable Chicken Stew
Seriously, this Tuscan Vegetable Chicken Stew is a winner for so many reasons! If you’re looking for a meal that’s both incredibly easy and bursting with flavor, you’ve found it. It’s the perfect thing to whip up after a long day because it’s:
- Super Quick & Easy: We’re talking one pot and not a ton of fuss.
- Veggie-Packed: Loaded with good-for-you veggies that make every bite exciting.
- Savory & Satisfying: The flavors are just *chef’s kiss* – rich, hearty, and oh-so-delicious.
- Weeknight Warrior: It’s hearty enough for a comforting dinner but quick enough for any night of the week.
- Nourishing & Wholesome: You’ll feel great about serving this to your family.
Sourcing Your Ingredients for Tuscan Vegetable Chicken Stew
When I’m making my Tuscan Vegetable Chicken Stew, I really try to focus on getting the best ingredients I can find. It makes such a difference, you know? For me, it’s all about that fresh, vibrant flavor that comes from good produce. That’s why I always hit up the farmer’s market or the produce aisle for the brightest carrots, the crispest celery, and the most colorful bell peppers. It’s not just about making the stew look pretty, though it definitely does! It’s about getting that really deep, delicious flavor that only comes from fresh, thoughtfully chosen ingredients. You can absolutely find everything you need at your regular grocery store; it’s just about picking the best-looking stuff. Trust me, a little attention to detail here really pays off in the final bowl!
Essential Ingredients for Tuscan Vegetable Chicken Stew
Alright, let’s get down to what you’ll need for this amazing Tuscan Vegetable Chicken Stew. I’ve listed everything out below with the exact amounts and how to prep them. It looks like a lot, but it all comes together so easily in one pot!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Olive Oil | 1 tablespoon | |
| Butter | 3 tablespoons | |
| Onion | 1/2 medium | diced |
| Garlic | 2 cloves | minced |
| Carrots | 2 cups | chopped |
| Celery | 2 cups | chopped |
| Zucchini | 1 large | chopped |
| Red Bell Pepper | 1 | chopped |
| All-Purpose Flour | 1/4 cup | |
| Chicken Broth | 4 cups | |
| Italian Seasoning | 1 tablespoon | |
| Crushed Red Pepper Flakes | 1/2 teaspoon | optional |
| Cannellini Beans | 1 (19 oz.) can | drained and rinsed |
| Diced Tomatoes | 1 (28 oz.) can | undrained |
| Cooked Chicken Breast | 1 cup | chopped |
| Fresh Spinach Leaves | 1 cup | chopped |
| Cider Vinegar | 2 tablespoons | |
| Salt | to taste | |
| Black Pepper | to taste | |
| Fresh Parsley | for garnish | chopped |
| Parmesan Cheese | for garnish | grated |
Step-by-Step Guide to Making Tuscan Vegetable Chicken Stew
Alright, let’s get this delicious Tuscan Vegetable Chicken Stew bubbling away! It’s really straightforward, and honestly, the best part is how everything just melds together in one pot. Trust me, you’re going to love how easy this is.
Sautéing the Aromatics and Vegetables
First things first, grab a nice big pot or Dutch oven and get it over medium-high heat. Toss in the butter and olive oil. Once that’s shimmery, add your diced onion, minced garlic, chopped carrots, and celery. Give them a good stir and let them sauté for about 4 or 5 minutes. You’re not trying to cook them completely through, just get them nice and tender-crisp and fragrant. Then, toss in your chopped zucchini and red bell pepper. Cook those for just another couple of minutes until they’re starting to soften a bit. That vibrant mix of veggies is going to be the heart of our stew!
Building the Flavor Base
Now, here’s a little trick that makes this stew wonderfully thick and flavorful. Sprinkle that flour right over the veggies. Give it a quick stir and let it cook for about a minute – this is called making a roux, and it helps thicken everything up beautifully. Don’t worry, it won’t taste like raw flour. Then, slowly, and I mean *slowly*, start pouring in the chicken broth while stirring constantly. Keep stirring until it all comes together into a nice, smooth, slightly thickened liquid. This is where the magic really starts to happen!
Simmering to Perfection
Once you’ve got that lovely base, it’s time to add the rest of the flavor boosters. Stir in your Italian seasoning and those optional crushed red pepper flakes if you like a little kick. Then, add in the drained and rinsed cannellini beans and the can of diced tomatoes, juice and all. Give it all a good stir. Bring this mixture up to a boil, stirring frequently so nothing sticks. Once it’s boiling, go ahead and add your chopped cooked chicken. Now, reduce the heat to low, cover the pot (or leave it slightly uncovered if you want it to thicken more), and let it simmer away for about 25 to 30 minutes. This is where all those wonderful flavors get to know each other and deepen beautifully.
Finishing Touches for Your Tuscan Vegetable Chicken Stew
We’re almost there! In the last few minutes of simmering, stir in that fresh spinach. It’ll wilt down super fast, adding a lovely pop of green and extra nutrients. Then, stir in the cider vinegar. This little bit of acidity brightens everything up and cuts through the richness perfectly. Give it a final taste and season with salt and pepper as needed. Sometimes it needs a little more, sometimes less, depending on your broth and tomatoes. And that’s it! Your incredible Tuscan Vegetable Chicken Stew is ready to go.
Tips for the Best Tuscan Vegetable Chicken Stew
Alright, so you’ve made this fantastic Tuscan Vegetable Chicken Stew, and you want it to be absolutely perfect every single time, right? I’ve got a few little tricks up my sleeve that really make a difference. First off, don’t skimp on the veggies! Using fresh, good-quality produce is key. You’ll really taste the difference in the final dish. Also, that flour step? It’s super important for getting that lovely, thick consistency. Don’t skip it! If you’re sensitive to spice, start with just a pinch of the red pepper flakes, or leave them out altogether. You can always add more later. And when you add the chicken, make sure it’s already cooked through so it just needs to heat up with the stew. Easy peasy!
Serving Your Tuscan Vegetable Chicken Stew
Now for the best part – enjoying your amazing Tuscan Vegetable Chicken Stew! I love serving this piping hot, right out of the pot, in big, cozy bowls. A generous sprinkle of fresh chopped parsley and some grated Parmesan cheese on top just takes it to the next level, adding that fresh herby brightness and a little salty kick. And honestly, what’s better than a hearty stew without some crusty bread on the side? It’s perfect for soaking up every last drop of that delicious, savory broth. It really makes the whole meal feel complete and extra comforting!
Storing and Reheating Your Tuscan Vegetable Chicken Stew
Got some leftover Tuscan Vegetable Chicken Stew? Lucky you! This stuff is even better the next day, I swear. Just make sure to let it cool down a bit before you stash it away. The best way to keep it fresh is in an airtight container in the fridge. It’ll stay delicious for about 3 to 4 days, which is great for quick lunches or an easy dinner later in the week. When you’re ready to enjoy it again, just reheat it gently. I usually pop it in a pot over low heat on the stovetop, giving it a stir now and then, or you can zap it in the microwave until it’s nice and warm. Easy peasy!
| Storage Method | Instructions | Reheating Method |
|---|---|---|
| Refrigerator | Store in an airtight container for up to 3-4 days. | Reheat gently on the stovetop over low heat or in the microwave until warmed through. |
Frequently Asked Questions about Tuscan Vegetable Chicken Stew
Got questions about my Tuscan Vegetable Chicken Stew? I get it! It’s one of those dishes that people love to customize. Here are a few things folks often ask:
Can I use different vegetables in this stew?
Absolutely! That’s the beauty of this recipe. While the carrots, celery, zucchini, and bell pepper are fantastic, feel free to swap them out or add others. Peas, green beans, or even some chopped broccoli would be delicious additions. Just make sure to chop them to a similar size so they cook evenly. It’s still going to be a wonderfully hearty Tuscan stew, no matter what you throw in!
How can I make this stew thicker?
If you like your stew on the thicker side, you’ve got a couple of options! You can cook it a little longer, uncovered, to let some of the liquid evaporate. Or, you can make a slurry: whisk together a tablespoon or two of extra flour or cornstarch with a little cold water until smooth, then stir it into the simmering stew. Let it cook for a few more minutes until it thickens up nicely. This Tuscan Vegetable Chicken Stew is pretty forgiving!
Is this stew gluten-free?
This particular recipe isn’t gluten-free as written because it uses all-purpose flour to thicken the stew. However, you can easily make it gluten-free! Just substitute the all-purpose flour with a gluten-free flour blend or cornstarch (using the slurry method mentioned above) for thickening. It’ll still be just as delicious!
Can I prepare this stew ahead of time?
Yes, you absolutely can! This Tuscan Vegetable Chicken Stew is a fantastic make-ahead meal. In fact, the flavors often meld together even more overnight. Just follow the instructions, let it cool completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
Nutritional Estimates for Tuscan Vegetable Chicken Stew
Just a heads-up, the nutritional info below is an estimate, okay? It can change a bit depending on the exact ingredients you use and how much you end up serving. It’s just a general guide!
| Nutrient | Amount |
|---|---|
| Calories | 181kcal |
| Sugar | 5g |
| Sodium | 713mg |
| Fat | 10g |
| Saturated Fat | 4g |
| Unsaturated Fat | 5g |
| Trans Fat | 0.2g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Protein | 11g |
| Cholesterol | 38mg |
Amazing 4-Ingredient Tuscan Vegetable Chicken Stew
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Tuscan Vegetable Chicken Stew is a hearty and flavorful one-pot meal. It combines tender chicken, a variety of vegetables, and creamy cannellini beans in a savory broth seasoned with Italian herbs. This stew is perfect for a comforting and nourishing dinner.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 large zucchini, chopped
- 1 sweet red bell pepper, chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 19 oz. can cannellini beans, drained and rinsed
- 1 28 oz. can diced tomatoes, undrained
- 1 cup cooked chicken breast, chopped
- 1 cup fresh spinach leaves, chopped
- 2 tablespoons cider vinegar
- salt and pepper to taste
- fresh parsley, for garnish
- Parmesan cheese, for garnish
Instructions
- 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 the vegetables are tender.
- Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.
- Sprinkle in the flour to create a roux and cook for 1 minute. Slowly add the chicken broth while continuously stirring until it starts to thicken and comes together.
- Stir in the Italian seasoning, red pepper flakes, beans, and canned 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. Cook for an additional 3-4 minutes or until everything is warmed through.
- Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.
Notes
- Originally posted November 18, 2016
- Updated on February 7, 2023
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
