Ideal to dig into on a chilly evening, this one-pot chicken stew comes together in no time. Passata—a jarred tomato purée—adds full-bodied flavour and a smooth comforting texture. Serve with crusty bread or over couscous, rice or pasta.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring, until fat begins to render, about 2 minutes.
Add chicken; cook, stirring, until browned, about 4 minutes. Using slotted spoon, transfer mixture to plate; set aside.
In same Dutch oven, heat oil over medium heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and thyme; cook, stirring, until fragrant, about 1 minute. Add mushrooms and 2 tbsp water; cook, stirring occasionally and scraping up browned bits, until mushrooms are tender and no liquid remains, 4 to 5 minutes.
Return chicken mixture and any juices to Dutch oven. Stir in beans, strained tomatoes, salt, pepper and 1/2 cup water; bring to boil. Reduce heat, cover and simmer until stew is slightly thickened and chicken is no longer pink inside, about 8 minutes. Remove from heat; stir in green onions, parsley and vinegar.
Nutritional facts per serving: about
- Fibre 10 g
- Sodium 418 mg
- Sugars 8 g
- Protein 35 g
- Calories 449.0
- Total fat 14 g
- Potassium 204 mg
- Cholesterol 101 mg
- Saturated fat 5 g
- Total carbohydrate 45 g
%RDI
- Iron 48.0
- Folate 40.0
- Calcium 11.0
- Vitamin A 4.0
- Vitamin C 18.0
