Another stew for winter packed with flavor – spinach, sun-dried tomatoes, carrots and cannellini beans. I tossed the chicken in gluten free flour seasoned with salt and pepper and this thickened the stew nicely. Mashed potato would go well as a side dish to soak up the lovely sauce.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
2 chicken breasts – cut into bite-size pieces
2 tbsp. gluten free flour
2 large carrots – peeled, sliced and the slices quartered
1 oz. sun dried tomatoes – cut into small pieces
10 oz. baby spinach
1 can of cannellini beans
2 cups of chicken broth
Heat 1 tbsp. of oil in a Dutch oven and, when sizzling, add the onion. Let brown a little before adding the garlic. Cook for a further few minutes, then remove the mixture and place on a plate.
Place chicken pieces in a bowl, sprinkle with flour, toss well and season with salt and freshly ground black pepper.
Pour the other tbsp. of oil into the Dutch oven and when nice and hot add the chicken and sear.
Add the chicken broth then tip in the carrots, sun dried tomatoes, spinach, cannellini beans. Bring to the boil, then turn down the heat and simmer for 45 minutes with a lid on.