Tuesday, October 8, 2013

Tuscan Chicken Stew

Fall. That magical time of year full of wonderful smells, delightful foods, and fuzzy warm clothes. In the south, especially near the ocean where we live, we rarely get the enjoy the cool, crisp air and watching the leaves change to beautiful rich colours. This year is an exception, we are actually having a fall on the coast. Cool weather has fallen upon us and my taste buds are screaming for homemade soups, stews and warm breads (gluten-free, of course). Today was one of those days: cool, chilly, rainy sweater and boots weather. Out came my crock pot and a new stew recipe. Hope you enjoy this recipe as much as my family.

Tuscan Chicken Stew

1 large boneless, skinless chicken breast, shredded
1 package of smoked sausage, sliced
1 small onion, diced
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves. minced
1 can stewed tomatoes
1 can northern white beans, drained and rinsed
3 bay leaves
2-3 Tbsp Italian seasoning
4 cups Chicken broth
2 Tbsp EVOO

-->Boil chicken on med-high, remove from heat and shred, place to the side.

-->Chop, dice, and mince the vegetables and place in the crock pot on high. Season with EVOO and 1/2 of Italian seasoning. Add 1 Cup of Chicken broth.

-->Add stewed tomatoes and white beans with 1 cup of Chicken broth. Stir together.

-->Add smoked sausage and chicken with remainder of chicken broth. Season with bay leaves and remainder of Italian seasoning.

-->Cover and cook for 2-4 hours on high, reduce heat to low for 1 hour.

-->Serve with your favorite bread. Happy Eating!!