1-Pot, 3-Bean Chicken Stew

For health benefits, you can’t top dried beans. They are rich in antioxidants and fiber and are low glycemic, helping to control blood sugar. If you don’t use no-salt-added, beans, rinse to remove sodium.

Step: 1

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.

Step: 2

Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

Per Serving: 365 calories; protein 39.1g; carbohydrates 32g; fat 5.9g; cholesterol 75.4mg; sodium 283.4mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.