top of page
Search

Tuscan Chicken Stew (InstaPot*)

Kimberley Baker shares her perfected Tuscan Chicken Stew recipe along with a menu to serve it with! You'll hear about Myrtle, a place to find recipe inspiration, and cleaning stations. Learn how she welcomes guests into her home including inner-city gang members! Stay tuned for her must-have kitchen item and why you need it!



Tuscan Chicken Stew (Instapot) Servings: 8

Stew: 6-8 bone-in chicken thighs

2 carrots, peeled, sliced thin

2 stalks of celery, sliced

1 small onion, diced

2 cloves garlic, minced

4 golden potatoes, cubed

1 15-ounce can black beans, rinsed

1 15-ounce can green beans, rinsed

4 cups chicken stock

2 16-ounce cans tomato sauce

1/2 teaspoon salt

1/2 teaspoon coarse black pepper

1 sprig fresh rosemary

Just before serving: 1 tablespoon balsamic vinegar

1 cup cooked penne

chopped parsley, to taste

Serve with: sourdough bread with olive oil to dip it in

a simple green salad tossed with a light vinaigrette

robust red wine

apple or berry crumble with real whipped cream

Directions:

1. Toss chicken thighs, carrots, celery, onion, garlic, potatoes, beans (black and green), chicken stock, tomato sauce, salt, pepper, and rosemary in Instapot.

2. Once all ingredients have been added to the pot, put the lid on the pot, set the steam valve to closed, push the manual setting, and cook for 45 minutes.

3. Once done, let the soup sit for 10 minutes in the pot, sealed, then release the remainder of the steam carefully. Once the steam is released, remove the lid.

4. Transfer chicken thighs to a clean bowl, remove bones and skin, then roughly chop the cooked chicken. Return to the stew and mix in.

5. Add balsamic vinegar and penne and stir.

6. Remove rosemary sprig, sprinkle with fresh parsley, then serve.


*This recipe is easily doubled (or tripled) and can be made in a covered Dutch oven simmered on the stovetop or placed in the oven at 375°F for 1 1/2 hours.

Tuscan Chicken Stew
.pdf
Download PDF • 70KB




Recent Posts

See All

Easy Mulligatawny

Today's guest, Valerie Austin, tells the story of her time at L'Abri Fellowship in Switzerland. Inspired by the Schaeffers, she studied and worked at L'Abri, learning firsthand the transformative powe

Mary Berry's Quick Chicken Curry

Today's guest, Anna Ayling, has a unique perspective on hospitality through raising a family and her mission work in Japan and Wales. Join us as she discusses the British take on Indian food, the impo

Big Hospitality Series #3

All 4 ladies, Bel Hawthorne, Carolyn Wilson, Bekah Merkle, and Jen Bunch join me for a live debrief and the stories start to fly! You'll hear about the arrival of lots of unexpected guests, coffee tha

bottom of page