Warm up on a cool day with this savory, one-pot chicken stew that's ready to serve in just over an hour.
cost per recipe: $8.75
The price is determined by the national average.
tablespoon vegetable oil
pounds chicken parts
large onion, cut in half and sliced (about 1 cup)
cloves garlic, minced
can (6 ounces) tomato paste
teaspoon basil leaves, crushed
teaspoon dried oregano leaves, crushed
teaspoon black pepper
cups Swanson® Chicken Broth or Swanson® Chicken Stock
ounces package frozen spinachleaves or chopped spinach, thawed and well drained
cup Parmesan cheese
Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until well browned on all sides. Remove the chicken from the saucepot. Pour off any fat.
Reduce the heat to medium. Add the onion and cook and stir for 2 minutes. Stir the garlic, tomato paste, basil, oregano and black pepper in the saucepot and cook for 2 minutes.
Stir in the broth and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 30 minutes.
Stir in the spinach and cheese. Cover and cook for 10 minutes or until the chicken is cooked through.