Mediterranean-Style Chicken And Bean Stew Recipe

Name: Mediterranean-Style Chicken And Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 4 whole skinless chicken thighs; 1 fennel bulb, quartered,cored and thinly sliced crosswise; 1 small onion, thinly sliced; 2 cloves garlic, thinly sliced; 1 (15 ounce) can roman beans or (15 ounce) can pinto beans, preferably goya,drained and rinsed; 1 (12 ounce) can whole tomatoes, finely chopped,juice reserved; 12 oil-cured black olives, pitted and quartered lengthwise; 6 sun-dried tomatoes, thinly sliced; 1 tablespoon tomato paste; 2 teaspoons rosemary, coarsely chopped; 1 large dried red chili (optional); salt & freshly ground black pepper; 1/2 cup water

Servings: persons

3 tablespoons extra virgin olive oil
4 whole skinless chicken thighs
1 fennel bulb, quartered,cored and thinly sliced crosswise
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
1 (15 ounce) can roman beans or (15 ounce) can pinto beans, preferably goya,drained and rinsed
1 (12 ounce) can whole tomatoes, finely chopped,juice reserved
12 oil-cured black olives, pitted and quartered lengthwise
6 sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
2 teaspoons rosemary, coarsely chopped
1 large dried red chili (optional)
salt & freshly ground black pepper
1/2 cup water

1
Heat the olive oil in a large skillet.
2
Add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side.
3
Transfer to a platter.
4
Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
5
Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile.
6
Season with salt and pepper and bring to a simmer.
7
Cook over low heat until the juices thicken slightly, about 4 minutes.
8
Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turning the chicken halfway through.
9
Season the stew with salt and pepper and serve.
10
The chicken stew can be refrigerated for up to 2 days.

3004

kcal

Calories

321

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 4 whole skinless chicken thighs, 1 fennel bulb, quartered,cored and thinly sliced crosswise, 1 small onion, thinly sliced, and more.

Yes, Mediterranean-Style Chicken And Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean-Style Chicken And Bean Stew

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