Tuscan Chicken Stew

Recipe ⬇️ or print: https://www.recipetineats.com/tuscan-chicken-stew/

Tuscan Chicken Stew is a quick, creamy white stew filled with succulent pieces of Italian-seasoned chicken, sun dried tomatoes, burst-in-your-mouth cherry tomatoes, plump butter beans and swirls of spinach in a garlicky parmesan sauce. The colours of Italy, in a bowl, on the table in 35 minutes! – Nagi x

PS It’s not authentic Italian, but it has Tuscan vibes so I just christened it Tuscan. 🙂 Regardless, it’s delicious!
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Tuscan Chicken Stew

600g / 1.2 lb chicken thighs, boneless skinless (or breast), cut into large bite size pieces 3 – 4 cm / 1.2 – 1.4″
CHICKEN SEASONING: 1 1/2 tsp Italian herb mix,1/2 tsp garlic powder, 1/2 tsp cooking salt / kosher salt, 1/4 tsp pepper
STEW:
1 1/2 tbsp olive oil
1 onion, halved and sliced into 1cm / 0.4″ wedges
3 garlic cloves, finely minced
1/2 cup (100g) sun dried tomatoes, cut into 0.5cm / 0.2″ slices
200g (1 1/4 cups) cherry or grape tomatoes (1 punnet)
2 x 400g/14oz cans butter beans (large lima beans), drained – or other beans
1/3 cup Chardonnay or other dry white wine, substitute chicken stock/broth
1/3 cup plain flour / all-purpose flour
3 cups chicken stock / broth, low sodium
3/4 cup thickened cream / heavy cream, or any full fat cream ~35% fat
1/2 cup parmesan, finely grated or store bought sandy-type
100g / 3.5oz baby spinach, or a few big handfuls torn kale

1. Toss chicken pieces in seasoning. Heat oil in large 30cm/12” pan over high heat until very hot. Sear chicken until light golden, add onion and garlic, cook until onion is softened.
2. Add wine, simmer to reduce by half, stir in flour. Slowly pour in 1 cup stock while mixing (liquid will thicken quite quickly) then stir in remaining stock. Add sun dried tomatoes and beans, simmer 7 min on medium/med high.
3. Stir in cream and parmesan, then cherry tomatoes, simmer 8 min until thickened into gravy consistency. Stir in baby spinach until wilted, serve with crusty bread!