Adapted from Giada De Laurentis
Ingredients
2 Tbsp olive oil
2 chicken breast, skin-on and bone-in* (~1 1/2lbs), trimmed excess fat
2 stalks of celery, cut into bite-size pieces
1 carrot, peeled, cut into bite size pieces
1 small onion, chopped
2 small gloves of garlic, minced (about 1 tsp)
1 can (14 oz) diced tomatoes, with juice
1 can (14 oz.) low sodium chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 Tbsp fresh (or 1/2 tsp dried) thyme
1 tsp Italian seasoning
1 tsp red pepper flakes (adjust to your own taste)
1 can (15 oz) chickpeas, rinsed and drained *
* See kitchen notes
Directions:
Brown the chicken - Heat 1 Tbsp of oil in a heavy 5 1/2 quart saucepan over medium heat. When the oil is hot but not smoking, brown the chicken breast skin size down first, 3 to 4 mins on both sides, until the pink is almost gone. Remove chicken from saucepan, discard the skins.
Saute the veggies - With the oil from the chicken in the saucepan over medium heat, (add more olive oil to make up to about 2 Tbsp), saute the celery, carrot and onion until the onion is translucent, about 4 to 5 mins. Add the minced garlic to the veggies and stir for a few seconds. Season the veggies with salt and pepper to taste.
Add liquid, seasonings and chicken - Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, thyme, Italian seasonings and red pepper flakes. Put the chicken breasts and any juice came out back the pan, press to submerge.
Let it simmer - Bring the cooking liquid to a boil and turn down the heat to medium0low and simmer gently, uncovered, until the chicken is almost cooked through, about 25 mins. Flip over the chicken breast and stir the mixture occassionally.
Add beans - Take out the chicken breasts and let it cool for 5 mins.Add the chickpeas and simmer until the liquid has reduced to stew consistency, about 10 mins.
Add shredded chicken - Remove and discard the bones from the chicken breast. Shred or cut 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. Serve hot.
Kitchen notes:
You can also use chicken thighs. But whatever parts of chicken you are using, make sure they are bone-in, because this is where the flavor comes from.
Of course, you can use other types of beans, such as kidney beans or cannellini beans.
As with other stews, it tastes even better if you can make it ahead and let all the flavors melt together.
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Original recipe:
ReplyDeleteIngredients
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread
Directions
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 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. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney 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 salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.