Italian Chicken Stew
- Ready In:
- 2 tablespoons olive oil
- 2 stalks celery, rough chop
- 2 carrots, rough chop
- 1 medium onion, rough chop
- 4 garlic cloves, chopped
- salt and pepper
- 1 (14 ounce) can chopped fire-roasted tomatoes
- 1 (14 ounce) can chicken broth
- 1⁄4 cup white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 chicken breasts, with ribs, skin on (about 1 1/2 pounds total)
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 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. Add the garlic, and the salt and pepper to taste. Stir in the tomatoes with their juices, chicken broth, wine, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- 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 stirringthe mixture occasionally, about 30 minutes. Using tongs, transfer the chicken breast to a work surface or large plate and cool for 5 minutes. Discard the bay leaf. Add the cannellini beans to the pot and 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 just to a simmer. Season with more salt and pepper if desired.
- Ladle into serving bowls.
Join The Conversation
This smells sooo good when it is cooking. I also added shallots and garlic. I used one 28oz can of fire roasted tomatoes that I hand crushed and one quart of chicken stock so I would have more liquid. Omitted the wine since I had none on hand. Added one can of artichoke hearts (quartered) with the beans and one box of cut spinach just before adding the chicken back to the pot. Served over savory polenta. Will definitely make for company. Thanks!
I made this after complaints from my kids about chicken soup not being filling. They loved it! I varied a little by using a whole chicken cut up instead of just breasts. I also doubled the rest of the ingredients to make up for the increase in meat, except for the wine. I kept that to 1/4 cup because my kids aren't crazy about wine flavoring. I used kidney beans instead of the cannelini since I had them on hand. They are already asking me when I'm going to make it again.
RECIPE SUBMITTED BY
I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios. We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen! I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage. FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well. <a href="http://www.tinycounter.com" target="_blank" title="free hit counter"><img border="0" alt="free hit counter" src="http://mycounter.tinycounter.com/index.php?user=redsandal"></a>