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.