Tomato Florentine Chicken Stew

Campbell's Tomato Florentine Chicken Stew Recipe

Warm up on a cool day with this savory, one-pot chicken stew that's ready to serve in just over an hour. 

At a glance

Prep

20 min.

Total

1 hr. 30 min.

Serves

4

Cook: 1 hr. 10 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 tablespoon vegetable oil
2 1/2 pounds Chicken Parts
1 large onion, cut in half and sliced (about 1 cup)
4 cloves garlic, minced
1 can (6 ounces) tomato paste
1 teaspoon basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon black pepper
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
16 ounces package frozen spinach leaves or chopped spinach, thawed and well drained
1/4 cup Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until well browned on all sides. Remove the chicken from the saucepot.  Pour off any fat.

  • 2

    Reduce the heat to medium. Add the onion and cook and stir for 2 minutes. Stir the garlic, tomato paste, basil, oregano and black pepper in the saucepot and cook for 2 minutes.

  • 3

    Stir in the broth and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 30 minutes.

  • 4

    Stir in the spinach and cheese. Cover and cook for 10 minutes or until the chicken is cooked through.

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  • Ingredient Note: This recipe will work with any bone-in chicken parts, so use your favorite.
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RID#51102

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