Chicken and Vegetable Stew
• 1 lb boneless, skinless chicken breast, cubed
• 2 tbsp spelt flour
• 1 tsp ground black pepper
• 1/2 tsp dried parsley
• 1/4 tsp thyme
• 1 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 stalks celery, diced
• 1 cup low-sodium vegetable or chicken broth
• 1/2 cup pineapple juice
• 1 cup carrots, chopped
• 1 12 oz can Great Northern beans (or any white beans), drained and rinsed
• 2 cups baby spinach, chopped
• 1 parsnip, cubed
• 2 bay leaves
In a large mixing bowl combine flour, pepper, parsley and thyme; dredge chicken cubes in mixture.
Heat oil in large pot over medium-high heat. Add garlic, onion, celery and chicken and sauté for 4 – 5 minutes or until cooked through. Lower heat to medium and pour in broth and pineapple juice. Toss in carrots, beans, parsnip and bay leaves and stir to combine. Cover and simmer on medium until carrots and parsnips are soft about 20 minutes. Uncover and add spinach and cook for another 5 minutes. Remove bay leaves and serve.
Posted on November 13, 2011, in Main Courses, Sides Dishes and tagged bay leaves, black pepper, carrots, celery, chicken, extra -virgin olive oil, garlic, great northern beans, onion, parsley, parsnip, pineapple juice, spelt flour, spinach, thyme. Bookmark the permalink. 1 Comment.