Tuscan Chicken Stew

Like any stew, use what you have on hand. I've added some substitutions to make life a little easier! Be sure to shake the Italian dipping oil well before using. BHL

Serves 4


4 boneless, skinless chicken thighs or 2 chicken breasts cut into 2" pieces.

¼ cup + 1 Tbsp Flying Olive Italian Dipping Extra Virgin Olive Oil, or Flying Olive's Tuscan Herb EVOO, or Flying Olive's Garlic EVOO.

¼ cup Flying Olive Sicilian Lemon Balsamic Vinegar

1 large carrot cut into bite-sized pieces

1 rib celery cut into bite-sized pieces

2 cloves garlic minced or 1 small onion

1 can (14.5 oz) fire roasted diced tomatoes (or 1 can diced tomatoes)

2 Tbsp tomato sauce or 1 Tbsp tomato paste

1 cup chicken stock

1 tsp dried basil

1 bay leaf

½ tsp dried thyme

1 can (15.5oz.) cannellini beans, drained and rinsed

Salt and freshly ground black pepper


Cut up chicken.  Place in a zip-lock bag. Mix ¼ cup of Flying Olive Italian Dipping Oil and Flying Olive's Sicilian Lemon Balsamic and pour over chicken. Flip the bag a few times and place in the refrigerator to marinade at least 30 minutes.

In the meantime, add 1 Tbsp Flying Olive Italian Dipping oil to a large skillet on medium heat.  Cook carrots and celery (and onion, if you like) for about 3-4 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. Add the tomatoes, tomato sauce or paste, stock, basil, bay leaf, and thyme. Drain the chicken from the marinade and discard the marinade. Add the chicken to the skillet and stir to be sure that it is separated and covered. Cook for about 5-10 minutes until the chicken is done. Add the beans and simmer until the chicken is cooked and the sauce is somewhat reduced and thick, about 10-15 minutes. Serve over angel hair pasta or with garlic bread. We love this over angel hair pasta.

Submitted by Barb L.