Ingredients: |
Ingredients: 2 tbsp olive oil
2 stalks celery, cut into bite size pieces
1 carrot, peeled, cut into bite-sized pieces
1 small onion, chopped
salt and fresh ground pepper
1 (14oz) can chopped tomatoes
1 (14oz) can low salt chicken broth
½ cup fresh basil leaves, torn into pieces
1 tbsp tomato paste
1 bay leave
½ tsp dried thyme leaves
2 chicken breast with ribs (about 1½ lbs total)
1 (15oz) can organic kidney beans, drained (rinsed if not organic)
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Directions: |
Directions:Heat the oil in a heavy 5½ quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 min. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 min. Using tongs, transfer the chicken breasts to a work surface and cool for 5 min. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 min. Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite-sized pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Ladle the stew into serving bowls and serve with crusty bread. |
This recipe for Gramcracker's Chicken Stew is from