Tuscan Chicken Stew

A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

Recipe post and photos updated January 2024.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. TWO WAYS TO MAKE IT
3. A FEW COOKING NOTES

If you’re here for the recipe because you’ve made it before, you’ll notice things look a little different!

I updated the photos AND I also included instructions for making this with boneless thighs or breasts because so many have asked over the years.

I first published this recipe in 2012 – as of today, that was 12 years ago! My Lord, where has the time gone?? I’m almost feeling a little misty-eyed typing this, thinking how much has changed.

I only have one baby left at home and he’ll be leaving in the Fall for college and I’m just gonna go right ahead and tell y’all now, it is going to KILL me when that day comes. He’s the baby and he’s my only boy. Everything you’ve ever heard about boys and their mamas is true. I’m pretty sure my heart is going to break right in half.

If y’all run into me anytime after August, just know the smile on my face is hiding my inner Elsa and I’m chanting conceal, don’t feel… conceal, don’t feel with gritted teeth. If one of my eyes is twitching, ya might want to walk on by.

Meh, I’ll be alright. It’s funny how you love them enough to let them go. The baby girl left us last year for college (no, Husband is NOT ok). The big girl stayed in the area and went to the university downtown so it wasn’t quite as tough. At least I’m starting to get the hang of it.

OK, back to the stew! Though it’s old and the original photos were pretty terrible, this has been one of the most popular recipes EVER on South Your Mouth.

I got the idea when wondering how a vegetable soup would be with chicken instead of beef then decided to take things in another direction and use rustic Italian ingredients instead of traditional vegetable soup stuff.

This stew has so much flavor and is just the thing a cold winter day needs. A hot loaf of crusty bread or pan of skillet cornbread turns this into a meal I sometimes crave!

ONE RECIPE - TWO WAYS

WHOLE CHICKEN - The original recipe is made with a whole chicken. The chicken is stewed down to make the stock then everything else pretty-much just gets chucked in the pot. We don’t really have to do too much else because using the whole chicken brings so much flavor and richness.

BONELESS THIGHS/BREASTS - Because so many folks have asked over the years about using boneless breasts and/or thighs, I included alternate instructions so that it can be made that way too. To add more depth of flavor and to provide the needed richness, you’ll sauté the celery, onions and carrots in butter. I still say making it with a whole chicken is best but this way is pretty dang good too.

COOKING NOTES ON TUSCAN CHICKEN STEW

Both preparations are delicious but my preference will always be to use a whole chicken for soups and stews for max flavor.

Sautéing the vegetables in butter in the Thigh/Breast Preparation adds back richness and flavor lost from not using a whole chicken.

You can prepare the soup using the Whole Chicken Preparation using boneless chicken to save time and reduce fat/calories if needed but it won't taste quite as delicious. 

MORE HEARTY RECIPES TO EAT WITH A SPOON

CHICKEN & WILD RICE SOUP - A super flavorful, creamy soup recipe with tender chicken, hearty vegetables and wild rice that’s not too heavy but still oh, so satisfying.

CLASSIC VEGETABLE BEEF SOUP - A tried-and-true recipe with tender chunks of beef in a thick, savory stock and all your favorite vegetables. 

HOMEMADE CHICKEN & DUMPLINGS (Drop or Rolled) - n old-fashioned recipe for tender stewed chicken in a rich stock with soft dropped dumplings or use the same recipe for rolled and cut dumplings. 

Recipe for Tuscan Chicken Stew

Tuscan Chicken Stew

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 1 H & 40 MInactive time: 20 MinTotal time: 2 H & 20 M

A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

Ingredients

• 1 whole chicken
• 2 cups water
• 4 cups chicken broth
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• 2 bay leaves
• 4 roma tomatoes, halved lengthwise and sliced
• 1/2 cup butter (for Thigh/Breast Preparation only)
• 2 cups diced celery
• 2 cups diced carrots
• 1 large onion, diced
• 5 medium red potatoes, sliced
• 1 15-oz. can great northern beans, drained
• 2 teaspoons garlic powder
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika

Instructions

Whole Chicken Preparation

1. Add chicken, water, broth, salt, pepper and bay leaves to Dutch oven or stock pot then bring to a boil over medium heat. Once boiling, cover, reduce heat to low then cook for one hour. Remove chicken and set aside to cool. Pour broth through a strainer then add back to pot.
2. Bring broth to a boil then add celery and remaining ingredients. Reduce heat to medium then cook, uncovered 30-40 minutes or until carrots and potatoes are very tender. Taste for seasoning then add more salt and/or spices if needed.
3. Meanwhile, remove skin and bones from chicken then cut chicken into bite-sized pieces. Add chicken and tomatoes to pot, continue cooking 5 minutes then remove from heat. Allow stew to rest 20 minutes before serving.

Boneless Thigh/Breast Preparation

1. Add 3 pounds boneless chicken thighs or breasts, water, broth, salt, pepper and bay leaves to Dutch oven or stock pot then bring to a boil over medium heat. Once boiling, cover, reduce heat to low then cook breasts for 20 minutes or thighs for 30 minutes. Remove chicken; set aside to cool. Pour broth through a strainer into a bowl or pitcher; set aside.
2. Sauté celery, carrots and onions with butter in pot for 5 minutes (same pot chicken was cooked in). Add reserved broth and remaining ingredients. Reduce heat to medium then cook, uncovered 30-40 minutes or until carrots and potatoes are very tender. Taste for seasoning then add more salt and/or spices if needed.
3. Meanwhile, cut chicken into bite-sized pieces. Add chicken and tomatoes to pot, continue cooking 5 minutes then remove from heat. Allow stew to rest 20 minutes before serving.

Notes

• Both preparations are delicious but my preference will always be to use a whole chicken for soups and stews for max flavor.
• Sautéing the vegetables in butter in the Thigh/Breast Preparation adds back richness and flavor lost from not using a whole chicken.
• You can prepare the soup using the Whole Chicken Preparation using boneless chicken to save time and reduce fat/calories if needed but it won't taste quite as delicious.

https://www.southyourmouth.com/2012/11/tuscan-chicken-stew.html

Images and text © South Your Mouth LLC 2012

soup, stew, italian, tuscan, greek, chicken, potatoes, tomatoes, beans, recipe, easy, best, how to, rustic, country, whole, thighs, breasts, boneless

dinner, stew

italian

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER