Description
This Festive Christmas Tuscan Vegetable Chicken Stew is a hearty and comforting dish perfect for the holiday season. Packed with fresh vegetables like carrots, celery, zucchini, and bell pepper, combined with tender chicken breast, creamy cannellini beans, and flavorful Italian seasoning, this stew offers a deliciously warming meal. The addition of spinach and a splash of cider vinegar brightens the flavors, while garnishes of fresh parsley and Parmesan cheese add a festive touch. This stew is ideal for cozy winter dinners and is a nutritious, satisfying option for the whole family.
Ingredients
Scale
Vegetables and Aromatics
- 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 cup fresh spinach leaves, chopped
Proteins and Legumes
- 1 cup cooked chicken breast, chopped
- 1 (19 oz.) can cannellini beans, drained and rinsed
Liquids and Seasonings
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (28 oz.) can diced tomatoes, undrained
- 2 tablespoons cider vinegar
- Salt and pepper to taste
Garnishes
- Fresh parsley, for garnish
- Parmesan cheese, for garnish
Instructions
- Heat the Fats: In a large pot or Dutch oven over medium heat, add 1 tablespoon olive oil and 3 tablespoons butter. Allow the butter to melt completely and heat the mixture until shimmering.
- Sauté Aromatics and Vegetables: Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Then, add the chopped carrots, celery, zucchini, and sweet red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Create the Roux: Sprinkle 1/4 cup flour over the sautéed vegetables. Stir well to combine and cook for about 2 minutes to eliminate the raw flour taste. This will help thicken the stew later.
- Add Broth and Seasonings: Slowly pour in 4 cups of chicken broth while continuously stirring to avoid lumps. Add 1 tablespoon Italian seasoning and the optional 1/2 teaspoon crushed red pepper flakes. Bring the mixture to a gentle boil and then reduce the heat to let it simmer for about 10 minutes, allowing the stew to thicken and the flavors to meld.
- Add Beans, Tomatoes, and Chicken: Stir in the drained and rinsed cannellini beans, the undrained diced tomatoes, and the chopped cooked chicken breast. Simmer everything together for another 10 minutes to heat through and blend flavors.
- Finish with Spinach and Vinegar: Add the chopped fresh spinach leaves and 2 tablespoons cider vinegar to the pot. Stir well and simmer for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the stew into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese before serving. Enjoy warm for a festive and comforting meal.
Notes
- You can substitute cooked rotisserie chicken for a quicker preparation.
- For a spicier stew, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- If you prefer a thicker stew, allow it to simmer longer or add a bit more flour during the roux step.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or in the microwave.
- Gluten-free option: use gluten-free flour blend instead of all-purpose flour for the roux.
Keywords: Tuscan chicken stew, Christmas stew, vegetable chicken stew, Italian chicken stew, winter comfort food, hearty chicken stew, festive chicken recipe