Monday, August 24, 2009

Tuscan Chicken and White Bean Stew

I woke up to a chilly morning so I thought, "Good day for Cassoulet". Cassoulet, not South Beach Diet friendly. I spent part of the morning researching different chicken and white bean recipes and came up with a pretty good Cassoulet-ish recipe. Basically boneless, skinless, chicken, garlic, sauteed tomato, rosemary, bay leaf, white beans, chicken stock, oven for an hour...yum.

Always start with housemade chicken stock.

Tuscan Chicken and White Bean Stew

1 T olive oil
6 boneless, skinless chicken thighs
2 Garlic Cloves, crushed
1 cup tomato, roughly chopped
1 small sprig rosemary
1 bay leaf
16 oz. chicken broth
1 cup water
2 15 oz cans cannellini beans, drained
1/4 cup Parmesan cheese
1 T chopped parsley

Heat large sauté pan on medium-high. Add oil, when oil is hot, add chicken. Brown chicken on both sides add tomato and garlic to the pan. Sauté until the garlic is soft. Add chicken broth and beans, bring to boil. Cover and lower heat, simmer for 1 hour. Check the stew every 15 minutes and add ½ cup water at a time as the stew thickens. Turn off the stew and mash the beans slightly.

Stir in Parmesan and parsley. Serve with crusty bread and a mixed green salad.

(B) 1 boiled egg, coffee, water
(S) blueberries
(L) broth, beef, veggies, water
(S) grapes, nuts
(D) Cassoulet-ish Stew, water

Workout: Housework.

Typical Monday. I should have tried to get to the gym, but never made it.

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