Mediterranean-Style Chicken and Bean Stew

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a large skillet.
  • Add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side.
  • Transfer to a platter.
  • Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
  • Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile.
  • Season with salt and pepper and bring to a simmer.
  • Cook over low heat until the juices thicken slightly, about 4 minutes.
  • Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turning the chicken halfway through.
  • Season the stew with salt and pepper and serve.
  • The chicken stew can be refrigerated for up to 2 days.
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