This is an excellent stew adapted from an issue of Men's Health Magazine
1. Season the chicken with salt and red-pepper flakes. Heat an 8-quart pot on medium high. Add the olive oil.
2. Add the chicken pieces and cook without turning until they're seared on one side, about 3 minutes. Turn them and add the sausage. Cook about 5 minutes more. Stir the sausage occasionally until it's browned.
3. Add the onion, carrots, garlic, and fennel seed, and saute until the onion is translucent, about 8 minutes. Add the broth and bring it to a boil. Add the beans; reduce the heat to low. Cover and simmer until the chicken is cooked through, about 40 minutes.
4. Remove the lid and add the shredded kale. Simmer, adding more broth if the stew looks too thick, until the ingredients are tender, about 30 minutes more. Stir in the remaining oil and the lemon juice, and season with red-pepper flakes and salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (567g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 361 | ||
Calories from Fat: 157 (43%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 17.4g | 23 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 99.1mg | 30 % | |
Sodium 1324.7mg | 46 % | |
Potassium 893.6mg | 24 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 10.2g | ||
Protein 40.9g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 361
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.