Tuscan Chicken Stew

Cooking Instructions

  • Cut chicken into 2” pieces and place in a zip lock bag. Mix 1/4 cup Tuscan Herb Olive Oil and Sicilian Lemon White Balsamic Vinegar and pour over chicken. Flip bag a few times and place in refrigerator to marinate at least 30 minutes.
  • Add 1 Tbsp Tuscan Herb Olive Oil to large, deeper skillet on medium heat. Cook carrots and celery for 3-4 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add tomatoes, tomato sauce or paste, stock, basil, bay leaf, and thyme. Drain chicken from marinade and discard marinade. Add chicken to skillet and stir to be sure that it is separated and covered. Cook about 5-10 minutes until chicken is done. Add beans and simmer until chicken is cooked and sauce is somewhat reduced and thick, about 10-15 minutes.
  • Serve over angel hair pasta or with garlic bread.


  • 1/4 cup + 1 Tbsp VS Tuscan Herb Olive Oil
  • 1/4 cup VS Sicilian Lemon White Balsamic Vinegar
  • 1 large carrot cut into bite-sized pieces
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 2 Tbsp tomato sauce or 1 Tbsp tomato paste
  • 1 cup chicken stock
  • 1 tsp Healthy Life Basil
  • 1 Healthy Life Bay Leaf
  • 1/4 tsp Healthy Life Ground Thyme
  • 1 can (15.5oz) cannellini beans, drained and rinsed
  • 4 boneless, skinless chicken thighs or 2 chicken breasts
  • Pink Himalayan Sea Salt & ground black pepper


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