Easy Tomato & Basil Chicken Stew
Prep Time
Serves
Cooking Mode
12 oz skinless, boneless chicken thighs (about 4), chopped
¼ tsp salt
2 tbsp olive oil, divided
1 pkg (16 oz clamshell) Mirepoix Mix
1 tbsp all-purpose flour
1 can diced tomatoes
1 cup reduced sodium chicken broth
1 can white kidney beans, rinsed and drained
¼ cup halved and pitted black olives
¼ cup finely chopped fresh basil
12 oz skinless, boneless chicken thighs (about 4), chopped
¼ tsp salt
2 tbsp olive oil, divided
1 pkg (16 oz clamshell) Mirepoix Mix
1 tbsp all-purpose flour
1 can diced tomatoes
1 cup reduced sodium chicken broth
1 can white kidney beans, rinsed and drained
¼ cup halved and pitted black olives
¼ cup finely chopped fresh basil
Directions
1Season chicken with salt. Heat half the olive oil in large skillet set over medium heat. Cook chicken for 8 to 10 min or until browned all over. Transfer to plate
2Heat remaining oil in same skillet. Add mirepoix mix. Cook, stirring, for 5 to 8 min, or until tender. Sprinkle evenly with flour. Cook for 1 min. Gradually stir in diced tomatoes and broth until smooth. Bring to a simmer. Add chicken back to pan along with beans and olives. Simmer for 20 min or until slightly thickened.
3Stir in basil. Serve immediately.
Disclaimer
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Personal Note
Personal Note
