Classic Chicken Stew

A comforting and hearty dish, this classic chicken stew is rich in flavors and aroma. Savor the tender chicken, vibrant vegetables, and aromatic herbs in every spoonful. Perfect for a cozy family dinner or a gathering with friends.

Ingredients

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 & freshly ground black pepper
1	(14 ½ ounce) can chopped tomatoes
1	(14 ounce) can low sodium chicken broth
½	cup fresh basil leaf, torn into pieces
1	tablespoon tomato paste
1	bay leaf
½	teaspoon dried thyme leaves
1 ½	lbs chicken breasts (with skin)
1	(15 ounce) can kidney beans, drained (rinsed if not organic)

Instructions

• 1. Preheat a heavy 5 1/2-quart saucepan over medium heat. Add olive oil followed by celery, carrot, and onion. Sauté the vegetables until the onion turns translucent, approximately 5 minutes. Season with salt and pepper as desired. Stir in tomatoes, chicken broth, torn basil leaves, tomato paste, bay leaf, and dried thyme. Add the chicken breasts and press them to submerge.
  2. Bring the cooking liquid to a simmer, then reduce the heat to medium-low. Simmer gently, uncovered, until the chicken is nearly cooked through, turning the chicken breasts over and stirring occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and let them cool for 5 minutes. Discard the bay leaf. Add kidney beans to the pot and simmer until the liquid reduces to a stew consistency, about 10 minutes.
  3. Remove the skin and bones from the chicken breasts. Shred or dice the chicken into bite-size pieces. Return the chicken to the stew and bring it to a gentle simmer. Season with salt and pepper to taste.
  4. Serve the stew in bowls and pair it with freshly baked bread.

Aug 12, 2024