Chunky Chicken, Vegetable and Rosemary Stew

- 1 Tbsp canola oil (15 mL)
- 12 oz boneless chicken breasts, cut into 1-inch (2.5-cm) pieces 350 g
- 1 Tbsp canola oil (15 mL)
- 1 medium onion, cut in 8 wedges (1)
- 3 medium carrots, quartered lengthwise and cut into thirds (3)
- 1 medium celery stalk, cut into 1-inch (2.5-cm) pieces (1)
- 2 cups water (500 mL)
- 2 dried bay leaves (2)
- 1/4 tsp crushed red pepper flakes (1 mL)
- 1 - 15 oz can sodium-reduced navy beans, rinsed and drained (426 mL)
- 1 cup grape tomatoes, quartered (250 mL)
- 1/2 cup fresh Italian parsley, chopped (125 mL)
- 1 Tbsp fresh rosemary, chopped (15 mL)
- 3/4 tsp salt (4 mL)
- 1. In Dutch oven, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.
- 2. Add remaining 1 Tbsp (15 mL) canola oil, onion, carrot and celery. Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, 20 minutes or until vegetables are tender.
- 3. Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
- *TIP: Let stew stand 30 minutes to develop flavours and texture. It’s even better the next day!