Tuscan Chicken Stew Recipe serves: 4
Prep Time 10 Minutes
Cook Time 13 Minutes

Tuscan Chicken Stew


  • 1 lb. boneless, skinless chicken thighs, cut into chunks
  • 1/3 cup dry white wine or chicken broth
  • 1 jar Bertolli┬« Olive Oil & Garlic Sauce
  • 1 Tbsp. small capers, rinsed and drained
  • 1/4 tsp. ground black pepper
  • 1 large zucchini, halved lengthwise and sliced
  • 1 loaf French bread, diagonally cut into 1-inch slices and toasted


  1. Brown chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 3 minutes. Add wine and boil 30 seconds.
  2. Stir in Sauce, capers and pepper. Simmer covered 3 minutes. Add zucchini and simmer covered 5 minutes or until chicken is thoroughly cooked. Serve stew over bread.

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