Chicken Stew

When I broke my arm, my husband did the cooking. I stood next to him and he followed my instructions. He was a really good student and now he is on his own and he has dinner waiting for me when I get home from work. All of the meals are gluten free, there are no gluten foods in my pantry or refrigerator, so he can be free to experiment.  Most of the recipes are mine, but he has come up with a few of his own. This one is my favorite. Chicken thighs with potatoes and string beans simmered in a tasty tomato sauce. I'm calling it Chicken Stew. It's never the same each time, he always changes it a bit, but this is the basic recipe.

2 cloves minced garlic

1 large onion, diced

Olive oil

8 boneless, skinless chicken thighs

Italian seasoning

Salt/pepper

1 can Rotel tomatoes (I like the "original" but you can use the spicier ones if you want more heat)

1 - 14 oz can diced tomatoes

1 -small can tomato sauce

2 cups chicken broth

1/2 cup white wine (optional)

10 baby white or red potatoes, halved

1 lb fresh green beans (or more if you like)

(I like to microwave the beans and potatoes until tender before adding them to the stew, otherwise they take a long time to cook)

                                                    

Saute the garlic and onion in a few tablespoons of olive oil until softened. add chicken thighs and brown on both sides. Season with Italian seasoning, salt and pepper.

Add tomatoes, chicken broth, wine, potatoes and beans. 

Stir until combined. Simmer for about 1/2 hour or until chicken is tender.  

Sprinkle with grated Parmesan, Romano or Asiago cheese to serve.