A lightened up summer chicken potato stew that can be made in one pot. This dish includes red potatoes, chicken, anise, summer squash, mushrooms, onion, tomatoes, and red peppers all in a lighter sauce.
Two one-pot meals two days in a row?
You must all know how much I love you now right? 🙂
Yesterday’s one pot pizza pasta had to be followed up with something a bit healthier, but still in one pot. And so this summer stew was born.
Except I don’t really like the word “stew” in the title. It makes it sound like a heavy dish to me. Which this is anything but heavy. It’s a light and healthy summer-y dish.
But there are red potatoes, and chicken, and it’s made in one pot… so the word “stew” snuck its way into the title…
And, I even left one out of this picture. Yellow summer squash, please forgive me.
Besides the MIA yellow summer squash, we’ve got some anise or fennel, red potatoes, onion, mushrooms, red pepper, and celery.
What’s that you are saying? Not a fan of some of these veggies? Totally fine! This stew is super customizable and you can really throw in whatever veggies you want. Just use the same quantities and you’ll be good to go. Some substitution ideas: green zucchini, green bell peppers, corn, sweet peas, carrots, broccoli …
You can even leave out the fennel/anise if you don’t like it. I know it’s kind of in the title at all, but trust me, there will still be plenty of flavor without it if you aren’t a fan. And if you are a fan, oh boy, this is yum. yum. yum.
Basically the potatoes get cooked in the pot and then drained and set aside. Then the chicken gets sauteed, cooked through, and then all the veggies of your choice or the ones I have listed get thrown in and cooked.
Next the potatoes make a reappearance and it all gets covered in a simple light sauce – chicken broth + fat-free half and half. And some stewed tomatoes with the juice left in it – hence the pink-ish color sauce you see covering the veggies 🙂
And then there is always the optional (but really do it!) garnish of extra anise fronds and some grated Parm cheese.
Another simple one pot meal!
PS you could switch out the red potatoes for pasta and actually cook the pasta in with the liquid (it would just need to be very small pasta shapes like mini shells, orzo, or ditalini) To do the pasta, add it in with you add in all the liquid with an extra cup of chicken broth. Bring the mixture to a boil and then turn to low and cover the pot. Allow to simmer for 8-10 minutes or until the pasta is cooked through. (Stir occasionally if you don’t have a nonstick pan)
- 3 medium sized red potatoes
- 2-3 tablespoons olive oil
- 1 large boneless skinless chicken breast
- 3 tablespoons anise bulb
- 1/2 cup onion finely chopped
- 1/2 teaspoon minced garlic
- 1/2 cup celery chopped
- 1/3 cup mushrooms chopped
- 1/3 cup red peppers chopped
- 1/2 cup yellow squash chopped
- 1 cup chicken broth
- 1 can (14.5 ounces) sliced stewed tomatoes undrained
- 1/4 cup fat-free half and half
- Salt and pepper to taste
- 2 tablespoons anise fronds the leaf part
- Granted Parmesan cheese optional
Leave the peels on the red potatoes but thoroughly wash. Cube the potatoes into bite-sized pieces.
In a large skillet or pot, place the potatoes and cover with about an inch of water. Allow to boil and cook until tender and easily pierced by a fork. Drain and set the potatoes aside.
While the potatoes are cooking, prepare the chicken breast by removing any fat and chopping into bite-sized pieces.
You can also prepare the vegetables: to prepare the anise, cut off the green tops. Halve and then quarter the anise and remove the core. Then cut the pieces lengthwise into long slices. Chop the slices into very small pieces.
For the celery, remove the top and bottom parts and then chop into small pieces. Chop the mushrooms. Remove the top, ribs, and seeds of the red pepper and then chop. Remove the top of the yellow squash and cut lengthwise and then chop.
Place the olive oil in the skillet over medium heat. Add the chopped chicken, salt and pepper and some chicken seasoning if desired (I love the Mrs. Dash chicken grilling blends seasoning). Cook until the chicken is no longer pink.
Add in the chopped anise, onions, and garlic. Stir for about thirty seconds and then add in the celery, mushrooms, red peppers, and yellow squash. Cook on medium heat, stirring occasionally, until the vegetable are tender - about 7-9 minutes.
Add the potatoes back in and reduce the heat to medium low.
Stir in the chicken broth, stewed tomatoes (the whole can), and half and half.
Lower the heat and allow to simmer while you adjust the seasonings - add more salt and pepper and add the fronds to taste.
Remove from heat and optionally garnish with parmesan cheese and extra fronds if desired.
*To replace the red potatoes with pasta and cook it in the same pot refer to the last paragraph in the post for directions.
Here are some more one-pot meals: