Wednesday, October 26, 2011

Chicken Stew

Wow. It's been quite a while since I've posted on here, but I just made the best stew and had to share the recipe.

I actually got the recipe off the Target website when looking for a good dutch oven to buy. I didn't get the dutch oven, but I got a great meal instead!

Giada's Chicken Stew

2 tablespoons olive oil
1 carrot, peeled and chopped
1 small onion, chopped
1 (14 1/2–oz.) can diced tomatoes
1 (14–oz.) can low–salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
2 chicken breast with ribs (about 1 1/2 lb.)
1 (15–oz.) can kidney beans, drained and rinsed

Heat oil in pot over medium heat. Add carrot and onion; saute until softened, about 5 minutes. Stir in tomatoes with juices, broth, basil, tomato paste and bay leaf. Add chicken and submerge. Bring to a boil. Reduce heat and simmer until chicken is cooked through, turning chicken and stirring occasionally, about 25 minutes. Transfer chicken to cutting board. Discard bay leaf. Add beans to stew and simmer until slightly thickened, about 10 minutes. Discard skin and bones from chicken. Cut chicken into pieces; return to stew. Bring to a simmer. Season with salt and pepper, to taste.

Makes 4 to 6 servings Total Cooking Time: 50 minutes

For what it's worth, I added an extra carrot, two stalks of celery, and more chicken broth to the recipe. I also used boneless, skinless chicken breasts because I do not have the time to debone chicken. It was a complete hit at our house and this recipe is going into my regular rotation for fall and winter.


Penny said...

sounds yummy except for the you think I could leave them out?

Kork said...

Oh that sounds delicious! I love Giada!
Penny - I think you might leave out the beans but it would be more like soup than stew...maybe sub in some potatoes or pasta?

Mrs Pop said...

Like anything with "soup" or "stew" in the title, I always add and omit according to what I know my family and I will like. I'd leave out the beans and try adding a starch to keep it in more of a "stew" consistency, or add more broth/liquid and maybe another vegetable and turn it into soup next time. It's fun to play around with these recipes. :)

Kork said...

Tried it as written and oh my goodness was it good! I'm not usually too big on beans in my soups and stews, but WOW! This was pretty darn good...I "cheated" and used a couple roasted chickens from the grocery, because I was short on time, but it was still really good!

I like Giada's recipes...Just exotic/different enough to add a bit of spice to your table without having to buy too much of too many "weird" things!

Bekki said...

This sounds delicious!
Does it freeze well? I feed an army here and I am always looking for freezable recipes:)

Mrs Pop said...

@Kork - Glad you liked it as much as we did! I might have to try the already roasted chickens next time. That sounds great! I might also add some different root veggies like parsnips and turnips to the pot. This recipe has inspired me to try out some of her other recipes.

@Bekki - I don't know about it freezing well, but I can't imagine that it wouldn't. I wouldn't use the celery if you're going to freeze it, though. My experience with frozen celery (even cooked) is not pleasant.

Bekki said...

Thank you!
I looked through my pantry and I have the ingredients to make this today. If its a hit with my crew can I repost your recipe on my blog?

Mrs Pop said...

Be my guest! I reposted it from the Target website, who reposted it from Giada. :)

Heather said...

Please email me! I have a question about your blog :)