Organic Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 roma tomatoes, halved, seeds and inner flesh removed |
olive- or vegetable-oil cooking spray |
2 1/2 tbsp extra-virgin olive oil |
2 tsp chopped fresh thyme |
3/4 tsp salt |
1/2 tsp freshly ground black pepper |
4 slices thick-cut bacon, diced |
1 cup chopped onion |
8 cloves garlic, minced |
3/4 cup chopped carrots |
3/4 cup chopped celery |
3 cans (15.5 oz each) great northern beans, rinsed and drained |
6 cups lower-sodium fat-free chicken broth, preferably organic |
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces |
1/4 cup chopped shallots |
1 3/4 lb baby spinach |
Directions:
1. Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.
2. Nutritional analysis per serving 369 calories, 15 g fat (3.9 g saturated fat), 32.3 g carbohydrates, 29.3 g protein, 17.6 g fiber Nutritional analysis provided by Self
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