Original Recipe from Elly Says Opa!

This was so good! J and I both went back for seconds.

I made a few changes from the original – didn’t use bacon, added in a can of diced tomatos, more beans and served with Parmesan cheese. It had a little spice to it – but I have no idea where it came from. :p I’m thinking maybe there was something in the tomatos that I didn’t realize they had? No idea – but it worked!

Ingredients:
5 boneless, skinless chicken thighs
3-4 T olive oil
1 medium onion, diced
2 cloves garlic, minced
2 T tomato paste
1/2 c dry white wine
1 c chicken broth
1 can diced tomatos (mine were with garlic and onions)
1 bay leaf
1 t oregano (I may have used more like 2 t)
1 can cannellini beans and 1 can kidney beans (or beans of choice)
2-3 c fresh spinach
Salt and pepper
Grated Parmesan

Directions:
Use a large saucepan with lid.

Trim the fat from the thighs, then cut in half and sprinkle with salt and pepper.

Heat your oil in the saucepan – then brown the thighs on each side. Remove from pan.

Add the onions and cook until tender, then add the garlic. Once the garlic becomes fragrant, stir in the tomato paste. Cook for about 1 minute.

Add wine to deglaze pan. Cook for about 2 minutes, scraping up the browned bits.

Add the chicken broth, diced tomatos, bay leaf and oregano. Bring to a boil then put the chicken back in the pan. Cover and simmer for about 15 minutes.
In the meantime, take about 1/2 of one can of beans, and mash them with a spoon or spatula – not into a paste, just break up the beans. After the 15 minutes, add all beans to the pan, cover and simmer an additional 15 minutes, or until chicken is cooked through.

Add your spinach and cook for about 2 minutes until wilted. Ladle the stew into bowls and serve sprinkled with the grated Parmesan, and some good crusty bread for dipping.

About these ads