Monday, September 15, 2008

Chicken Stew with White Beans and Spinach


This is my most favorite, favorite stew. I have already made it so many times. I have no idea why I haven't blogged about it yet. I mean, it's one of my favorite weeknight dishes.

Anyway, credit goes to Elly for this recipe. It's one of her many recipes that have gotten rave reviews in my house. This recipe was so good that Matt was mad that I didn't double it. Be sure to check out Elly's blog for more fabulous dishes. She's got tons of them!!!

I follow this recipe exactly most of the time. However, sometimes I can't find chicken thighs in the grocery store, so I use boneless skinless chicken breasts instead. Either work great. I usually cut the chicken up in chunks too.

(Elly - Elly Says Opa)

2-3 slices bacon, chopped
4 chicken thighs, bone-in and skinless
1 small onion, diced
2 cloves garlic, minced
2 Tbsp. tomato paste
1/2 cup dry white wine
1 cup chicken broth
1 bay leaf
1 tsp. oregano
1 can cannellini or other white beans, drained
2 cups fresh spinach
salt and pepper, to taste

In a large saute pan with lid, cook the bacon until it has rendered its fat. Remove with a slotted spoon and set aside. Pour off the bacon fat until about 1 Tbsp. remains in the pan.

Sprinkle the chicken with salt and pepper and sear it in the bacon fat, to brown, on both sides. Remove from pan.

Add the onions and cook until tender. Stir in the garlic and once the garlic becomes fragrant, stir in the tomato paste. Cook approximately one minute.

Add the wine to the pan to deglaze. Cook for about 2 minutes, scraping up the browned bits. Add the chicken broth, bay leaf, oregano, salt and pepper to taste, and bring to a boil. Add the chicken back in the pan. Cover, reduce heat and simmer for 15 minutes.

Meanwhile, mash about 1/3 of the can of beans with a fork or the back of a wooden spoon--not into a paste, but just breaking up some of the beans (this will make the texture of the final product better). After the chicken has simmered 15 minutes, add the whole beans and the mashed beans into the pan. Cover, simmering an additional 15 minutes or until chicken is cooked through.

Add back in the bacon and the spinach. Cook just until spinach is wilted, about 2 minutes.

Nutritional Information per serving (for 2 servings; based on Calories: 490 / Fat: 10.9g / Saturated Fat: 3.2g / Carbs: 44.7g / Dietary Fiber: 10.1g / Protein: 44.5g

(We can usually get 3-4 servings out of this, so adjust the nutritional information accordingly)


Shauna said...

This sounds really good and I love that it is low cal. I am definitely going to try this onen!

Elly said...

I'm so happy you guys love the stew so much :) I'm also happy the weather is cooling down because I have been looking forward to making it, too. lol.

Sylvie said...

That's a great looking recipe, which went straight into my bookmarked recipe folder.

Colleen said...

I LOVE this recipe - definitely one of my favorites!

Your Frugal Friend, Niki said...

This looks divine!


Bookmarked for later...