Name: Tuscan Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 carrots, sliced; 1 can (15 oz) diced tomatoes, with juice; 4 cups chicken broth (or vegetable broth); 1 can (15 oz) cannellini beans, drained and rinsed; 1 tbsp tomato paste; 1 tsp Italian seasoning; 1 cup kale or spinach, chopped; Salt & Pepper to taste; Fresh parsley, chopped, for garnish (optional); Grated Parmesan cheese, for serving (optional)

Instructions

Cut the chicken into pieces.
Season the chicken pieces with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook for about 4-5 minutes, stirring occasionally, until browned on all sides. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add garlic and carrots, cooking for another 2 minutes until fragrant.
Pour in the chicken broth and add the diced tomatoes, tomato paste, Italian seasoning, and white beans. Stir well to combine.
Return the chicken to the pot. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
Stir in the chopped kale or spinach and cook for another 5 minutes, until the greens are wilted.
Ladle the stew into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.