Receta Mediterranean Chicken Stew
This Mediterranean Chicken Stew uses garlic, herbs, and lemon zest and delivers a delicious flavorful dish reminiscent of the beautiful European countryside.
Mediterranean Chicken Stew
- ½ Tablespoon Smart Blend oil
- 16 ounces skinless boneless chicken breast filets
- 3 cloves garlic, minced
- 2 small carrots, thinly chopped
- 1 shallot, finely chopped
- 1 cup reduced-sodium vegetable broth
- ½ cup dry white wine
- ¼ teaspoon salt
- 3 Tablespoons tomato paste
- 1 15.5-ounce can cannellini beans, drained and rinsed
- 1 Tablespoon lemon zest
- 1 Tablespoon fresh thyme
- 1 Tablespoon capers
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, and shallots to the pan.
Cook, stirring occasionally, until tender, about 8 minutes.
Return the chicken to the pan.
Add the broth, wine, salt and tomato paste 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 capers, thyme and lemon zest.
3.2.2310
This is so good.
So simply, delightfully, deliciously, good. I am as pleased as can be.
My baby girl is back living with us right now. She says it’s temporary, but who knows.
I know that she is totally enticed by my cooking. I think it’s the commute that will make her part ways again. But in the meantime, I get an additional guinea pig, um, I mean, person to eat whatever I make.
She doesn’t like to cook at all, but she loves a great homemade meal from her momma.
You all just go ahead and savor all the rich tastes in this Mediterranean Chicken Stew, and I will savor the memories that are being made between me and my girl.
Thanks for stopping by and have a great day.
Marlene
Like Loading...