Classic Chicken Stew with Red Peppers, White Beans, and Spinach

Name: Classic Chicken Stew with Red Peppers, White Beans, and Spinach
Yield: Serves 6 to 8
Ingredients: 3 pounds, boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces; , Salt and ground black pepper; 3 tablespoons, vegetable oil; 2 , medium onions, minced; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, minced fresh thyme leaves or 1/4 teaspoon dried; 1/4 cup, unbleached all-purpose flour; 1/2 cup, dry white wine; 3 1/2 cups, low-sodium chicken broth; 8 ounces, carrots, peeled and sliced 1/2 inch thick; 2 , bay leaves; 2 , red bell peppers, stemmed, seeded, and cut into 1‑inch pieces,; 2 (15-ounce) cans, cannellini beans, drained and rinsed; 4 ounces, baby spinach (about 4 cups); 1/4 cup, minced fresh parsley leaves

Main Courses
Chicken
Vegetables

When we think of chicken stew, we remember the kind of supper our grandmothers would slave over when we were kids. There had to be a quicker, but just as flavorful, way.

SERVES 6 to 8

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