• 8-10 bone in chicken thighs
  • 2 15oz cans no salt added diced tomatoes
  • 1 15oz can cannel beans not drained
  • 1 15 oz can quartered artichoke hearts
  • 1/2 cup diced yellow onion
  • 1 lb baby spinach
  • 4 cloves minced garlic
  • 1 pinch crushed red pepper
  • 1 tbs herbs de provance
  • 1/4 cup olive oil
  • 1/2 cup white wine
  • 1 bay leaf
  • 4 cups cooked brown basmati rice

I’m so happy to be giving you a recipe that includes chicken thighs.  I don’t know about you, but I NEVER ate a chicken thigh or any other dark poultry meat for that matter, because we were always told they were fattier than traditional white meat.  Well, after reading a few articles last year on the health benefits of dark meat, I’m happy to say it’s a welcomed addition to our meals.  Dark meat is both moist and juicy.  This is something I find is only achievable with perfect timing in white meat.

With this stew in particular, I have to believe that the same flavors wouldn’t exist if we used the breasts alone.

This recipe is compliments of Mark.  One of the very few recipes he doesn’t add his coveted butter to :)  It was awesome for dinner, but even better as the following days lunch.

It’s best to use a Dutch Oven for this recipe as it heats more evenly than a stock pot.  If you don’t have one, I encourage you to purchase one.  It doesn’t have to a Le Creuset, which can set you back $100 plus.  You can find a very good one at your local big box store, such as Costco for around $40.00.  Trust me, you’ll use it often.

 

Heat oil in Dutch oven.  Meanwhile, season chicken thighs with sea salt & pepper.  Braise chicken in Dutch oven until golden brown on each side.  About 3-4 minutes per side.  Remove chicken and set aside.

Add onions, garlic & crushed red pepper to Dutch oven, saute for 4-5 minutes.

Add white wine to deglaze pan.  Reduce for approximately 5 minutes

Add tomatoes, cannelli beans with juice, drained artichoke hearts, bay leaf & herbs de provance.  Stir and season with sea salt & pepper.

Add chicken back to Dutch oven.  Bring to a simmer, cover and cook for 45 minutes

While stew is cooking, prepare brown basmati rice according to package directions.

Remove Dutch oven from heat.  Fold in fresh baby spinach.  Season with additional sea salt & pepper if needed.

Serve in a bowl over 1/2 cup brown basmati rice.  A great slice of ciabatta bread goes well with this for dipping in the juice.

Enjoy!