Sunday, February 14, 2021

Braised Tuscan Chicken with Vegetables and White Beans

Common ingredients and simple preparation is the basis for this braise.  The results are a Tuscan Chicken dish that is loaded with flavor and brings you the comfort of home!

Braised Tuscan Chicken with Vegetables and White Beans

This chicken dish has hands down become my new favorite comfort food!  Braising is an easy way to cook chicken.  It cooks in a base of the most flavorful liquid that's seasoned just right!  Add in some carrots, celery, onion, and tomatoes as your fresh vegetables.  Cannellini beans are added to pump up the protein factor and to give more heartiness to the dish.  This is one AWESOME dinner.  The flavors just burst in your mouth and you will feel like you are in a little village in Italy!

Braising is a great technique to learn.  Lot of braises such as pot roasts are done in a dutch oven and cooked in your oven for several hours to allow the meat to become tender.  When doing chicken which doesn't require a long cooking period you can do a stove-top braise in about 30 minutes.  So you get all the home cooked comfort feelings from a wonderful braised dish, a one pot meal, and a dinner that's easy and quick.  Winner!!!

What Ingredients do I need?

  • chicken
  • carrot
  • celery
  • onion
  • garlic
  • white wine
  • diced tomatoes
  • chicken broth
  • Italian seasoning
  • cannellini beans

Substitutions and Variations

  • Use chicken thighs instead of breasts
  • Use bone in chicken pieces
  • Use fresh tomatoes instead of canned
  • Leave out the wine, just add more broth
  • Use any white bean of your choice
  • This can easily be turned into a Latin dish by altering the seasoning and the beans.

Kitchen Tips and Notes

  • Searing the chicken first creates a nice brown presentation and keeps the chicken juicy on the inside.
  • Flavor building with the carrots, celery, onion, garlic, wine, tomatoes, and seasoning all contribute to the fantastic flavor of this dish.
  • Make sure to sinner the dish on low so that all the sauce does not boil away.
  • Serve this with pasta, rice, or mashed potatoes.
  • Spoon the luscious broth over the chicken and the pasta or other starch.
  • Leftovers keep well in the refrigerator for 2-3 days.
  • I wouldn't suggest freezing the dish as the bean will not freeze and reheat well.

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Braised Tuscan Chicken with Vegetables and White Beans

serves 4

4 boneless skinless chicken breasts
salt & pepper
3 Tablespoon olive oil, divided
2 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, sliced
3 cloves garlic, minced
1/4 cup white wine
1 cup low sodium chicken broth
1 14 oz can diced tomatoes
1 Tablespoon Italian seasoning
1 14oz can cannellini beans, drained and rinsed

Salt and pepper your chicken on both sides and trim any fat or skin off the chicken.  Heat a large skillet over high heat.   Add 2 Tablespoon of olive oil and heat.  Add the chicken and sear on both sides 2 minutes each until browned.  Remove from the skillet to a plate.

Add the remaining 1 Tablespoon of olive oil, the carrots, celery and onion.  Reduce the heat to medium high and cook, stirring occasionally, until the vegetables are starting to soften, about 5-6 minutes.  Add the garlic and stir for 30 seconds.  Add the wine and deglaze the pan by scraping up the brown bits in the bottom of the pan.  

Return the chicken to the pan along with any accumulated juices, add the chicken broth, tomatoes and their juices, and Italian seasoning.  Bring to a boil and then turn the heat down, cover and simmer for 20 minutes.  Add the beans, cover and cook for an additional beans or until they hare thoroughly heated.  Serve.

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