I was looking for something interesting to make for dinner sometime this week and came across this Tuscan Chicken Stew recipe that I'd originally tried in 2010. It was delicious, and I have no idea why I've not made it since - except that it's easy to put a recipe away and forget about it, I guess.
Because we had such a great pepper crop that year (Carmen Italian sweet pepper), I used fresh peppers, rather than using store-bought roasted peppers from a jar. So, I washed and seeded six Carmen peppers, cut each into four large hunks, placed them in a large Ziploc baggie and poured in a couple tablespoons of olive oil. I shook the bag to thoroughly coat the peppers with olive oil, then spread them out onto a heavy cookie sheet and roasted them for 45 minutes in a 325 degree oven. If you use fresh peppers, like I did, just check them with a fork to make sure they're tender before taking them from the oven.
Tuscan Chicken Stew - Gluten Free Recipe:
Keep in mind that this makes enough for 10 people.
Now, on to the Gluten-Free recipe:
Keep in mind that this makes enough for 10 people.
Now, on to the Gluten-Free recipe:
1 1/2 t. dried rosemary, crushed
1 1/2 t. salt
3/4 t. black pepper
3 pound boneless, skinless chicken breast, cut into 1/2 inch cubes. (I used 5 large chicken breast halves)
1/8 c. olive oil
3-4 large cloves garlic, minced
2 c. chicken broth (I use only Pacific Organic Free-Range Chicken Broth, because it's gluten-free and is the only one that doesn't give me a headache!)
4 - 15 oz. cans of cannellini beans, rinsed and drained
6 large fresh Carmen or Red Bell peppers (roasted as above)
6 large fresh Carmen or Red Bell peppers (roasted as above)
OR 3 - 7 oz. jars of roasted red bell peppers, drained and cut into largish hunks
10 cups of washed baby spinach (I used 1 1/2 bags of baby spinach)
1 can medium, pitted black olives, drained (Sorry, I couldn't resist. The colors were beautiful, but they just needed that little accent of black.) or you can throw Kalamata olives in there. Either would be great!
Mix, then saute in olive oil: chicken, rosemary, salt, pepper, and garlic until chicken is done.
Add chicken broth, beans, and peppers. Simmer.
Just before serving, stir in the olives and spinach. Stir until spinach is wilted.
Serve immediately.
Serve immediately.
Serves approximately 10 people.
One more thing: Be sure to plant Carmen peppers in your garden this spring. They're a sweet Italian pepper, and it's not unusual to have a plant yield 18+ peppers!
By the way, did you see my blue weather widget on my sidebar this morning?
(just to the right) It was -29 degrees F. when we got up today!
One more thing: Be sure to plant Carmen peppers in your garden this spring. They're a sweet Italian pepper, and it's not unusual to have a plant yield 18+ peppers!
By the way, did you see my blue weather widget on my sidebar this morning?
(just to the right) It was -29 degrees F. when we got up today!
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