It is one of those days that I don’t know what to make… so I open the refrigerator and then the freezer to see what’s inside. As you can see, I threw everything into a pot and called it a stew. Mission accomplished! A healthy, hearty meal that’s perfect for this weather. Enjoy!
Chicken stew
2 pounds Boneless skinless chicken thighs or breasts
4 Tbsp Olive Oil
1 Tsp Butter
1 shallot or onion minced
2 garlic cloves minced
1 Tbsp dijon mustard
1 cup of red wine
2 cups organic chicken broth low sodium
1 pack of frozen green beans
Few squirts tomato paste I used sundried tomato paste
2 fresh tomatoes cut in 2’s I used kumato variety
1 cup Baby Spinach
5-6 golden potatoes
Sundried peppers optional
Salt and pepper
Turn the temperature on medium high. In a dutch oven place olive oil, butter, onion and garlic, season with salt and pepper, and let it simmer for a few minutes. Add chicken and brown it for a few minutes on each side. Add wine to deglaze the pan for 2 minutes. Add the rest of the ingredients with some more salt and pepper. Once it starts to simmer lower temperature to low, close the lid and let it cook for two hours. Serve and enjoy!
Serving size: 1 thigh, 4 pieces of potatoes, 3tbsp green beans 232 calories.
