Chicken Stew

READY IN: 50mins
Recipe by kellypourciau

From Everyday Italian on Food TV

Top Review by FCR Gal

I saw this on Food Network and thought it sounded good enough to try and I was right! It was easy to make with ingredients generally on hand. It had a great Italian flavor, but not too over-powering. Great comfort food.

Ingredients Nutrition


  1. Heat the oil in a heavy 5 1/2-quart saucepan over medium heat.
  2. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes.
  3. Season with salt and pepper, to taste.
  4. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
  5. Add the chicken breasts; press to submerge.
  6. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.
  7. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf.
  8. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  9. Discard the skin and bones from the chicken breasts.
  10. Shred or cut the chicken into bite- size pieces.
  11. Return the chicken meat to the stew.
  12. Bring the stew just to a simmer.
  13. Season with salt and pepper, to taste.

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