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Chicken Spezzatino Recipe

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This recipe for Chicken Spezzatino is from Wendy's Cookbook, 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 tablespoons olive oil
1 bunch celery, chopped
4 carrots, peeled and chopped
1 large onion, chopped
1 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste
28 ounces chopped tomatoes, undrained
14 ounces reduced-sodium chicken broth
1 cup fresh basil leaf, torn
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
6 half chicken breasts
15 ounces white or kidney beans, rinsed and drained
Directions:
Directions:
Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaves, and thyme.
Add chicken breasts and press them down to submerge under the liquid and bring liquid to a simmer.
Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
Add beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard any bones and skin.
Discard bay leaves and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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