1 Pot 3 Bean Chicken Stew

1 Pot 3 Bean Chicken Stew


1 tablespoon rapeseed oil
1 ¾ pounds boneless, skinless chicken breast or thighs, sliced
1 large yellow onion, finely chopped
1 Cup finely chopped celery
1 Cup thinly sliced carrots
3 cups finely chopped tomatoes without salt
1 (14.25 oz) can of low-fat, low-sodium chicken broth
1 (15 oz) can without salt with added black beans
1 (15 oz) can of unsalted dark blue beans
1 (15 oz) can of beans without adding salt
1 Cup dry red wine
1 Bay leaf
1 tablespoon Italian herbs
1 Cup smoked chicken breast, diced
1 Cup fresh Italian parsley, chopped
1 Cup fresh coriander, finely chopped


Step 1

Heat the oil in a large saucepan; the chicken will brown. Remove the chicken and set aside. Fry the onion until soft, about 5 minutes. Add the stock, beans, tomatoes, celery, carrots, wine, Bay leaf, herbs, and all the chicken; cover and simmer for 40 minutes.

Step 2

Add the parsley, coriander, salt and pepper and simmer for another 5 minutes.

The Facts About Nutrition
per serving:

365 calories; 5.9 g total fat; 75 mg cholesterol; 283 mg sodium. 32 g of carbohydrates; 39.1 g of protein; full nutrition

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