Simmered Tuscan Chicken

Lots of vegetables make this simple chicken dish a one pot meal and comfort food all at the same time.

This is one of those easy dishes that is chock-full of veggies and the whole family eats.  In fact, my youngest (8) gets 2-3 servings every time I make it and it is the only dish in which she eats green beans.  She doesn’t even blink twice, just scarfs them down.  The veggie hating husband picks out his green beans, but there are still potatoes, tomatoes and lots of bell peppers for nutrition in there.

Simmered Tuscan Chicken - DailyRation.net

I am going to apologize now for the less-than-great-quality photos.  I somehow accidentally deleted my pics for these.  I swear that delete button is right next to the rename button and it makes things disappear so easily.  🙁  I ended up having to pull these from my Instagram feed, which I don’t know how to do other than to take a screen shot.  Screen shots aren’t the highest quality images out there. 

This does take an hour to make, but a lot of that is simmer time.  There’s plenty of time to clear off the table and throw a side or two together while this is going.  Maybe switch the laundry and water the garden too.

First thing, cut your chicken breasts up and start them sauteing in olive oil in a large skillet with a lid or a wide shallow pan.  While that’s going, start chopping those vegetables.  Look at all those colors!

veggies for simmered tuscan chickenOnce the chicken is lightly browned, you add some garlic and then add the red potatoes (I love not peeling potatoes!) and the bell peppers.  Work on something else for about 5 minutes while these are softening a bit.  Then add in canned Mexican style tomatoes and the cut up green beans.   I used haricot verts here.  They’re so tender.  Then reduce heat to medium and cover.  Let it go for about half an hour.  When the chicken is all the way done and the potatoes are tender you are ready to serve. 

You can dish this up in a bowl with the liquid- almost like a stew, or scoop it with a slotted spoon like I did here to plate with sides. 

simmered tuscan chicken

It just occurred to me that this could be a one pot meal.  It has carbs, veggies and meat.  Nothing else needed!

Simmered Tuscan Chicken
Serves 4
Chicken and lots of veggies make this a very healthy comfort food dish.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 pound boneless, skinless chicken breasts
  2. 2 large garlic cloves, minced
  3. 2 Tablespoons extra virgin olive oil
  4. 5 large red potatoes, cube
  5. 1 medium red bell pepper, chopped
  6. 1 28 oz can Mexican style stewed tomatoes (or two 14 oz cans)
  7. 1 Tablespoon Italian seasoning
  8. 1 Tablespoon butter
  9. 1 teaspoon dried basil
  10. 12 oz haricot vert or green beans, cut into 1"-2" pieces
  11. salt and pepper to taste
Instructions
  1. In a large skillet, saute the cubed chicken in olive oil until lightly browned. Add garlic and saute one more minute.
  2. Meanwhile, chop the other vegetables. Add in potatoes and bell peppers when the chicken and garlic are ready. Stir and cook about 5 minutes more.
  3. Add in canned tomatoes, herbs, butter and green beans. Stir to combine and reduce heat to medium-low. Cover and let it simmer for about 30 minutes.
  4. When the chicken is cooked through and the potatoes are tender it is ready to enjoy.
  5. Taste and adjust salt and pepper if necessary.
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Sarah’s Beef Stew

My mother in law, Sarah, makes the best beef stew.  The first time I had it, I was dating my husband and took my parents to his mom’s house for Christmas.  We’re talking travel, stay over night in their house a few days, real Christmas.  Looking back, that was rather brave of us.  We weren’t even engaged. 

Beef Stew

Anyway, she served this Christmas Eve and I remember thinking Beef stew?  As in that old fashioned food so one eats anymore?  This was long before the revival of retro dishes.  But I got schooled that night.  Not only did I love it, I couldn’t get enough.  I not only had to ask for the recipe, but I had to stop making it for a few years because I once ate so much I made myself sick on it.  True story.  Everyone around the table loved it (there were other guests that night as well) and my dad even ate the cooked carrots. 

Time has passed and I started making it again a couple of years ago, making sure I don’t eat too much and get sick again.  I’ve made a few small changes over the years to suit our family’s tastes and the types of ingredients we like to use.  The bottom line is that this is warm comfort food with layers of savory flavors that make you welcome the winter cold. 

I think part of the successful marry of flavors in this dish is the unexpected baking spices.  They sound odd, but they play with that beef like nothing I’ve had before.  I always double or triple this recipe because guess what, it freezes well too!

Beef Stew
Serves 4
Layers of savory beef and vegetable flavor in a bowl of warm comfort.
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Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 2 lbs, stew meat
  2. 2 tablespoons butter or olive oil
  3. 4 Cups boiling water
  4. 1 Tablespoon + 1 teaspoon fresh squeezed lemon juice
  5. 1 Tablespoon Worcestershire
  6. 3 cloves garlic, minced
  7. 1 medium onion, sliced
  8. 2 bay leaves
  9. 1 Tablespoon salt
  10. 1 teaspoon honey
  11. 1/2 teaspoon paprika
  12. 1 dash allspice
  13. 1 bag frozen stewing vegetables (it has potatoes, carrots, onions, and possibly more depending on where you buy them) - no need to thaw
  14. 1 teaspoon cornstarch
  15. 1 Tablespoon cold water
Instructions
  1. Heat butter or oil in large, heavy bottomed stock pot. Brown meat on all sides.
  2. Add everything else except for the vegetables, corn starch, and cold water. Bring to a boil, then turn the heat down to a simmer and let it simmer for 2 hours. Add more water if necessary.
  3. Add the stew vegetables, cover and let is cook 30 minutes more.
  4. Remove the stew chunks to a bowl with a slotted spoon. Remove bay leaves.
  5. In a small bowl, dissolve cornstarch into cold water and pour into stew liquid that is still in the pan. Let it heat and turn into a little bit of a gravy. Add the stew chunks back in and serve.
Adapted from from my mother-in-law's recipe
Adapted from from my mother-in-law's recipe
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