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
(L) broth, beef, veggies, water
(S) grapes, nuts
(D) Cassoulet-ish Stew, water
Typical Monday. I should have tried to get to the gym, but never made it.