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Cooking with Josh



  

Chunky Chicken, Vegetable and Rosemary Stew

Posted By: Josh Booth · 1/16/2014 12:44:00 PM
Ingredients
  • 2 tablespoons canola oil, divided
  • 12 ounces boneless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, cut in 8 wedges
  • 3 medium carrots, quartered lengthwise and cut into thirds
  • 1 medium celery stalk, cut into 1-inch pieces
  • 2 cups water
  • 2 dried bay leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) reduced-sodium navy beans, rinsed and drained
  • 1 cup grape tomatoes, quartered
  • 1/2 cup chopped fresh Italian parsley
  • 1 tablespoon chopped fresh rosemary
  • 3/4 teaspoon salt
 
 

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