Italian-Style Chicken with Bean Stew
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 778, total fat 48 G., saturated fats 13 G., proteins 49 G., carbohydrates 34 G., fiber 8 G., cholesterol 203 mg, sodium 1599 mg, sugar 5 G.
Calories 778, total fat 48 G., saturated fats 13 G., proteins 49 G., carbohydrates 34 G., fiber 8 G., cholesterol 203 mg, sodium 1599 mg, sugar 5 G.
Chicken thighs, cannellini beans, tomatoes, and oregano complement each other beautifully in this rustic Italian stew. Everything is cooked in one pan, first on the stovetop, and then finished in the oven. Top the finished dish with freshly grated Parmesan cheese and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 1 kg)
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1 tbsp tomato paste
- 0.5 cups dry white wine
- 2 cups lightly salted chicken broth
- 1 can (425 g) canned cannellini beans, rinsed
- 1 can (400 g) of canned chopped tomatoes
- 1 teaspoon dried oregano
- 1/3 cup grated Parmesan cheese, plus extra for serving
- Fresh oregano, for serving (optional)
We recommend
Recipes with similar ingredients: chicken thighs, white wine, tomato paste, tomatoes, oregano, cannellini beans, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Sprinkle the chicken with salt and black pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken, skin side down, and cook until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce heat to medium, add the onion, garlic, and red pepper flakes, and cook until the onion is soft, about 7 minutes. Add the tomato paste and stir until it coats the onion and darkens the color, about 1 minute. Pour in the wine and scrape up any browned bits from the bottom of the pan. Add the broth, beans, tomatoes, and oregano and bring to a simmer. Return the chicken to the pan along with any juices from the plate. Transfer the pan to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Add the cheese to the bean mixture, season with salt and pepper, and sprinkle with fresh oregano, if using. Serve with the chicken, garnished with additional Parmesan cheese.
Categories:
Similar recipes
