I love seeing green and yellow beans, and zucchini from the garden! As you can probably tell from my posts - they have been served every which way, in just about every meal we eat - we are loving it!
Check out this fresh pic:
I could not be more thrilled. As I have mentioned before, this summer has had it's challenges in the garden, so anything we get I am so grateful for.
Between buying and growing summer zucchini, beans, and basil - I keep looking for different ways to cook all of this lovely produce. We have had my Zucchini cakes, Fish En Papilotte with fresh Basil Pesto, Vegetarian Sprouted Lentil Stew with fresh yellow beans and zucchini, a Simple Summer Pasta plus, I still have more recipes featuring these wonderful summer flavors - so more on the way.
This particular day, was a very busy work day for myself and DH. I had taken out skinless, boneless chicken breasts from the freezer, not knowing what to make. Then at the last minute, DH, was told he had a music gig in town, so dinner had to be early. What to do? I knew I wanted to use the beans and zucchini...but at that point I really had to wing it in a hurry. This savory stew turned out delicious. We both had 2 helpings - and there I thought we would have enough leftovers for tomorrows dinner. Not a chance!
By the way, for some reason, I have not been able to buy chicken breasts skin on bone in, for a while now....I miss them. This dish would be even better if you use skin on bone in...and thighs would fabulous.
2 skinless, boneless chicken breasts, cut into 2 inch pieces
1 Tblsp. Corn Starch
1 Tblsp. Sweet Rice Flour
1 tsp. Italian Seasoning
1 tsp. Ground Fennel
salt and pepper
2 Roma Tomatoes
2 Tblsp. Balsamic vinegar
1 small onion, roughly chopped
8 crimini mushrooms sliced
4 minced garlic cloves
2 1/2 inch sprig of fresh Rosemary
1 Tblsp. minced Fresh Italian Flat Leaf Parsley
1/2 cup chicken stock
5 fingerling potatoes, scrubbed, and cut in half
a hand full of fresh green beans, cut into 2 inch pieces
7 slices of zucchini, cut into 1/4 inch thickness, then halved
Cut the chicken breasts into about 2 inch pieces.
On a plate, combine the flours, Italian Seasoning, Ground Fennel, Salt and Pepper. Mix with a fork, then lightly dredge the chicken pieces to coat well.
Meanwhile, heat up a saute pan on medium heat with a good drizzle of olive oil. Add the chicken pieces, cooking until golden on each side - about 4 minutes per side. Then transfer to a plate, turn the heat down to medium low. Add in another drizzle of olive oil, then add in the sliced mushrooms, sauteing until golden. To the pan add in the onions, and season with salt and pepper. Saute about 5 minutes.
Add in the minced garlic, diced Roma Tomatoes, Balsamic Vinegar, chicken stock, Rosemary sprig, and scrape up any brown bits on the bottom of the pan. Simmer for about five minutes.
Then add in chicken pieces, the sliced potatoes, lid on, and simmer on low heat for about 15 minutes. After 15 minutes, give the stew a good stir and add in the green beans, and zucchini, lid on and simmer for five minutes.
After five minutes, give the stew another good stir, check for seasonings, and put the lid back on, but cracked. Simmer another five minutes, and serve. I will never be able to get enough of what summer brings - such a gift from the gardens.