Mediterranean Chicken Stew
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Canola Oil3 cloves
Garlic (minced)2 small
Carrot (chopped)1 cup
White Wine (dry)1 tsp
Salt1 cup
Basil (chopped fresh)1 tbsp
Lemon Zest (grated)Directions:
1
Heat the oil in a large nonstick saucepan over medium-high heat
2
Add the chicken and cook, turning occasionally, until browned, about 5 minutes
3
Transfer the chicken to a plate
4
Add the garlic, carrots, celery and onions to the pan
5
Cook, stirring occasionally, until tender, about 8 minutes
6
Return the chicken to the pan
7
Add the broth, wine, salt and tomatoes and bring to a boil
8
Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 15 minutes
9
Add the beans and cook, stirring, until the beans are heated thorough, 3 to 4 minutes
10
Remove from the heat and stir in the basil and lemon zest
11
Per Serving: 357 Cal; 36g Protein; 9g Tot Fat; 2g Sat Fat; 3g Mono Fat; 29g Carb; 7g Fiber; 6g Sugar; 111mg Calcium; 4mg Iron; 827mg Sodium; 118mg Cholesterol