Here in the west, it has been a very mild winter, but we are actually feeling the chill lately. Consequently, my cravings have returned to soup. Out east, I know that warm and comforting dishes like this rosemary chicken stew have been on the menu all season long.
Nutritious and low calorie, rosemary chicken stew is a hearty, yet light meal that is sure to delight during the cooler months. Feel free to mix up the vegetables, too, adding potatoes for a thicker end result, or substitute other flavorful roots, such as parsnips, for the carrots.
Special Diet Notes & Options: Rosemary Chicken Stew
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and all around food allergy-friendly. It’s even paleo if you skip the beans.
This rosemary chicken stew recipe was shared with us by the Canola Council of Canada and their chefs.
- 2 tablespoons canola oil (or cooking oil of choice), divided
- 12 ounces boneless chicken breasts, cut into 1-inch pieces
- 1 medium onion, cut in 8 wedges
- 3 medium carrots, quartered lengthwise and cut into thirds
- 1 medium celery stalk, cut into 1-inch pieces
- 2 cups water
- 2 dried bay leaves
- ¼ teaspoon crushed red pepper flakes
- 1 can (15 ounces) reduced-sodium navy beans, rinsed and drained
- 1 cup grape tomatoes, quartered
- ½ cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- ¾ teaspoon salt
- In Dutch oven, heat 1 tablespoon oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown (center will still be slightly pink). Remove from oven and set aside.
- Add remaining oil, onion, carrot and celery. Sauté, stirring frequently, for 5 minutes or until vegetables just begin to lightly brown on edges.
- Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer covered for 20 minutes or until vegetables are tender.
- Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
- Serve immediately or let stew stand 30 minutes to develop flavors and texture.