For much of my young adult life, I had visions of Tuscany — the food, the wine, and the culture. Visiting Tuscany was always on the top of my bucket list. That dream came true in the summer of 2008 when a few college friends and their families traveled to a beautiful Tuscan villa to celebrate the 40th birthday of our friend. It was the trip of a lifetime! I remember coming home and being obsessed with Tuscan wine and food. I wanted to recreate the dishes and flavors I experienced while visiting. And that is how my Tuscan Chicken Stew recipe came to be!
This pairing was inspired by the flavors of Tuscany and the special memories I have from that amazing trip. I chose to pair this dish with a Super Tuscan wine. Why? It just makes sense! Check out my Super Tuscan pairing page to learn more.
Tuscan Chicken Stew
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 package of boneless, skinless chicken thighs (I use Bell & Evans)
- ½ cup of diced pancetta or bacon
- 1 cup chopped carrots (2 to 3 carrots)
- 1 cup chopped onion (about ½ an onion)
- 1 cup chopped celery (about 2 stalks)
- ½ cup of chopped fennel (1 fennel bulb)
- ½ cup of chopped zucchini
- 1 teaspoon Herbs de Provence
- 2 garlic cloves finely minced
- 1/8 teaspoon red pepper flakes
- 1 tablespoon tomato paste.
- ½ cup dry white wine
- 1 15 oz. can of diced fire-roasted tomatoes
- 3 cups chicken stock
- 1 bay leaf
- 1 small parmesan cheese rind
- 1 15 oz. can cannellini beans, drained and rinsed
- 1 small bunch of Tuscan Kale – stems removed and chopped
- Fresh basil & grated parmesan cheese for garnish
- Kosher salt & freshly ground pepper to taste
- 4 thick slices of Ciabatta bread, toasted
Directions
- Step 1 Dry the chicken with paper towels and season on both sides with salt & freshly ground black pepper. Heat 2 tablespoons of oil in a large Dutch oven. Place ½ of the chicken thighs in the pan and brown on both sides (approximately 2-3 minutes per side). Remove chicken from the pan. Place the second batch of chicken into the pan and brown evenly on both sides. Remove from the pan and set aside.
- Step 2 Add the pancetta and cook until crisp. Remove from the pan and set aside.
- Step 3 Add the carrot, onion, celery, fennel, and Herbs De Provence to the pan. Season with salt and pepper and cook for approximately 3 minutes. Add the garlic, zucchini, and red pepper flakes and cook for another 1 minute. Add the tomato paste and cook for another 2 minutes.
- Step 4 Deglaze the pan with the white wine (be sure to scrape the brown bits from the bottom of the pan). Put the chicken and pancetta back in the pan. Add the chicken stock, fire-roasted tomatoes, a bay leaf, and parmesan cheese rind. Stir to combine. Bring the stew to a boil. Then reduce heat to low, and cook partially covered for 30 minutes.
- Step 5 Add the kale to the pot and cook fully covered for another 5 minutes. Add the white beans and cook for another 5 minutes fully covered. Season with salt & freshly ground black pepper.
- Step 6 To serve, place the toasted ciabatta bread into the bowls. Ladle the stew over the bread. Drizzle with extra virgin olive oil and garnish with fresh basil and a sprinkle of parmesan cheese.
