Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

This is a great cold weather dish. It's also nice that it's very low fat, with virtually no saturated fat.

Ingredients Nutrition


  1. Trim visible fat from the chicken and cut into 3/4" cubes.
  2. Coat a large pan with cooking spray. Heat over medium-high heat, then add chicken. Sprinkle with thyme, allspice and 1/2 teaspoon pepper. Cook until brown. Transfer to a large bowl and set aside.
  3. Add the onions and garlic to the pan. Cook until tender (about 5 minutes). Add the tomatoes, carrots, wine (or stock), and cloves. Stir in 1 tablespoon of the parsley and the remaining 1/4 teaspoons of pepper.
  4. Cook until carrots are almost tender (about 10 minutes). Add the spinach and cook until it wilts. Add to the chicken. Stir in the beans. Combine well.
  5. Coat a 2-1/2-quart casserole with cooking spray. Add the chicken mixture. Pour the stock (or an equal amount of white wine, if you prefer) just to cover.
  6. Mix the bread crumbs with the reaining tablespoon of parsley. Sprinkle over the chicken and bake at 350 for about 1-1/2 hours.