Chicken Stew

October 3 – October 9

This week we lean toward hearty and comforting with this amazing recipe for chicken stew. It starts with a basic mirepoix and ends with big smiles and full bellies. If your weather still permits, we recommend grabbing as many quality ingredients from farmers markets or trusted produce suppliers as possible. The freshest ingredients will provide the most depth of flavor and texture. Leftovers are also a treat with this dish, as the flavors get even better after a day or two of rest. Don’t forget to partner it with some warm crusty bread from your local baker.

*Available at Food Network.com. Chicken Stew

Recipe courtesy of Giada De Laurentiis

Prep Time: 10 min
Inactive Prep Time:5 min
Cook Time: 35 min
Level: Easy
Serves: 4 to 6 servings

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 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 bread.

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