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Tomato Florentine Chicken Stew

Tomato Florentine Chicken Stew

5 1

Warm up on a cool day with this savory, one-pot chicken stew that's ready to serve in just over an hour.

serves 4 people


cost per recipe: $9.54

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 2 1/2

    pounds chicken parts

  • 1

    large onion, cut in half and sliced (about 1 cup)

  • 4

    cloves garlic, minced

  • 1

    can (6 ounces) tomato paste

  • 1

    teaspoon basil leaves, crushed

  • 1

    teaspoon dried oregano leaves, crushed

  • 1/2

    teaspoon black pepper

  • 3 1/2

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 16

    ounces package frozen spinach leaves or chopped spinach, thawed and well drained

  • 1/4

    cup Parmesan cheese

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the spinach and cheese. Cover and cook for 10 minutes or until the chicken is cooked through.

Recipe Tips

  • Ingredient Note: This recipe will work with any bone-in chicken parts, so use your favorite.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

Swanson® Chicken Broth

Swanson® Chicken Broth


Ratings & Reviews

  • adams52450

    October 26, 2011

    Tomato Florentine Chicken Stew

    I added one tablespoon of white sugar to help add a little sweet and take away from the acid of the tomato paste. It was wonderful and I will be making this again.

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