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Chicken, Navy Bean, and Spinach Stew
http://leitesculinaria.com/78943/writings-zen-and-the-art-of-cooki...
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Ingredients
categorized
original
3 tablespoons olive oil, more if needed
3/4 pound boneless, skinless chicken breast, pounded to 1/2-inch thickness (or, if you’re rushed and rich, just buy skinny chicken cutlets)
Coarse salt and freshly ground black pepper
1 medium onion, roughly chopped
1 small garlic clove, minced
3 medium Yukon Gold potatoes (12ish ounces), scrubbed and cut into 1/2-inch dice
1 pound button mushrooms, trimmed, caps sliced 1/2 inch thick
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon tomato paste
2 to 3 cups cold water
One 10-ounce package fresh baby spinach
One 15 1/2-ounce can navy beans, drained and rinsed
1 tablespoon red-wine vinegar
1 tablespoon chicken demi-glace (optional–well, not if you want a kickass stew)
Ingredients
categorized
original
This recipe is
gluten-free
Produce
Baby spinach, fresh
(
1
10-ounce package
)
Button mushrooms
(
1
pound
)
Navy beans
(
1
15 1/2-ounce can
)
Onion, medium
(
1
)
Rosemary, dried
(
1/2
teaspoon
)
Thyme, dried
(
1/2
teaspoon
)
Yukon gold potatoes, medium
(
3
)
Meat
Chicken breast, boneless skinless
(
3/4
pound
)
Chicken demi-glace
(
1
tablespoon
)
Canned Goods
Tomato paste
(
1
tablespoon
)
Condiments
Red-wine vinegar
(
1
tablespoon
)
Cooking & Baking
Garlic clove, small
(
1
)
Olive oil
(
3
tablespoons
)
Salt and freshly ground black pepper, Coarse
(
1
)
Drinks
Water
(
2
cups
)
Preparation
Read recipe preparation on
leitesculinaria.com
Leite's Culinaria
leitesculinaria.com
All 1,588 recipes
Social Stats
45.6
Rating
1-100
33
Tweets
18
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Views
3
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Recipe Stats
Published January 13, 2012 (1 year ago).
37 people saved this recipe.
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