This hearty stew is a meal in one pot, and is easy enough to prepare quickly on a weeknight.
serves: 6
2 Tbsp (30 mL) olive oil1½ pounds (750g) boneless skinless chicken Thighs, cut into 1" cubes
1 medium onion, quartered½ tsp (2 mL) fennel seed1 can (540 mL) cannellini beans, drained and rinsed
1 can (398 mL) diced tomatoes, undrained½ cup (125 mL) red wine 12g fresh basil -or- 1 tsp (5 mL) dried2 cloves minced garlic3 sprigs fresh rosemary -or- 1 tsp (5 mL) dried1 tsp (5 mL) salt5g fresh oregano -or- ½ (2 mL) tsp dried½ tsp (2 mL) fresh ground back pepper1 package (300g) baby spinach leaves
Method:
Heat oil in large skillet on medium-high heat. Add chicken and cook stirring for about 10 minutes or until browned. Remove chicken from skillet, and add onion & fennel seed. Cook on medium heat 5 minutes or until tender, stirring occasionally.
Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently, then reduce heat to low cover and cook about 3 minutes. Return chicken to skillet, reduce heat to low, cover and simmer 5-7 minutes.
Stir in spinach, cover and cook 5 minutes longer or until spinach is wilted.
