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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Stew Recipe

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This recipe for Chicken Stew is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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.

Directions:
Directions:
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:
4-6
Preparation Time:
Preparation Time:
10 Prep, 35 Cooking

 

 

 

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