Tuscan chicken stew

Tuscan chicken stew. (Katie Falkenberg / Los Angeles Times)

By Noelle Carter

December 3, 2012, 11:00 a.m.

When you're looking for a perfect one-dish meal, look no further than this recipe for Tuscan chicken stew. Chicken thighs are braised with white beans in a light tomato sauce, the stew finished with fresh spinach and lots of grated Parmigiano-Reggiano. Best of all? The whole meal comes together in about an hour.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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Tuscan chicken stew

Total time: About 1 hour

Servings: 4

Note: Adapted from Food Network Kitchens' "How to Boil Water."

1 onion

4 cloves garlic

1 (15-ounce) can cannellini or Great Northern beans

8 bone-in skinless chicken thighs (about 3 pounds)

Kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

Pinch crushed red pepper flakes

1 large sprig rosemary or 1 teaspoon dried Italian seasoning