Ingredients:
- 1½ lbs. boneless skinless chicken thighs
- 2 Tbsp. olive oil
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 cup diced sweet onion
- 1 tsp. minced garlic
- 1 Tbsp. tomato paste
- ½ cup flour
- 5 cups chicken broth
- 12 oz. smoked sausage, sliced
- 2 cans cannellini beans, rinsed and drained
- 14 oz. fire-roasted diced tomatoes
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. red pepper flakes
- 3 cups roughly chopped baby spinach, big stems removed
- For serving grated Parmesan cheese
Directions:
- Trim the chicken thighs of excess fat and cut into bite-size pieces.
- Heat oil over medium-low heat in a large Dutch oven. Add carrots, celery, onions and garlic. Cook until onions are tender, about 5 or 6 minutes.
- Add tomato paste and stir until combined well with the veggies. Stir flour into carrot mixture until well blended and cook, stirring for a minute.
- Gradually add broth and cook until mixture is thickened. Increase heat to medium and add chicken, sausage, beans, tomatoes, Italian seasoning, paprika, salt, black pepper and crushed red pepper. Once mixture comes to a boil, reduce heat back to low, cover the pot and simmer for 40 to 45 minutes or until chicken is thoroughly cooked and fork tender.
- Stir spinach into hot stew and remove the pot from the heat. Allow the spinach to wilt from the heat of the stew and serve.
- Serve with grated Parmesan and crusty bread.
