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Chicken Stew ***
From Show: Everyday Italian
2 tbsp olive oil
2 stalks celery, cut bite-sized
1 carrot, peeled, cut bite-sized
1 small onion, chopped
s&p
1 (14 1/2-ounce) can chopped/diced tomatoes
1 (14-ounce) can chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can kidney bean, rinsed
Serving suggestion: crusty bread
+ Heat the oil in a heavy 5 1/2-quart saucepan over medium heat.
+ Add the celery, carrot, and onion.
+ Saute the vegetables until the onion is translucent, about 5 minutes.
+ Season with salt and pepper, to taste.
+ Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
+ Add the chicken breasts; press to submerge.
+ Bring to a simmer.
+ Reduce the heat to medium-low
+ simmer gently uncovered until the chicken is almost cooked through
+ turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
+ Using tongs, transfer the chicken breasts to a work surface
+ cool breasts for 5 minutes.
+ Discard the bay leaf.
+ Add the kidney beans to the pot and simmer
+ simmer until the liquid has reduced into a stew consistency, about 10 minutes.
+ Discard the skin and bones from the chicken breasts.
+ Shred or cut the chicken into bite- size pieces.
+ Return the chicken meat to the stew.
+ Bring the stew to a simmer.
+ Season with salt and pepper, to taste.
Best if eaten the next day
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Chicken_Stew