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Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Scherrer
Added: Friday, November 18, 2005


2 T. olive oil,
2 stalks celery, bite-sized pieces,
1 carrot, peeled, bite-sized pieces,
1 small onion, chopped,
salt and freshly ground black pepper
1 (14.5 oz.) can chopped tomotoes
1 (14 oz.) can low-salt chicken broth
1/2 c. fresh basil leaves, torn to pieces
1 T. tomato paste
1 bay leaf
1/2 tsp. dried thyme
2 chicken breasts w/ ribs (1 1/2 lbs)
1 (15 oz) can organic kidney beans, drained. If not organic, rinsed.

1. Heat oil in heavy 5 1/2 quart saucepan over medium heat.
2. Add celery, carrots, and onions. Sauté until onions are translucent, about 5 minutes. Season with salt and pepper to taste.
3. Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
4. Add chicken breasts; press to submerge. Bring the cooking liquid to a simmer. Reduce heat to medium-low and simmer gently, uncovered until chicken is almost cooked through, turning chicken over and stirring occasionally, about 25 minutes.
5. Using tongs, transfer chicken to a work surface and cool 5 minutes.
6. Discard bay leaf. Add beans, simmer 10 minutes.
7. Discard skin and bones from chicken. Shred chicken into bite sizes. Return meat to stew.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 Prep, 35 Cooking




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