Friday, February 18, 2011

Chicken Stew

This is an easy hearty recipe that will warm you up this winter.
Chicken Stew
3-4 Tablespoons olive oil
3 stalks celery, cut into bite size pieces
2 carrots peeled, cut into bite size pieces
1 onion, chopped
Salt and freshly ground black pepper
2 (14-1/2 oz) cans chopped tomatoes, one with jalapeno, one plain.
1 (32 oz.) box of chicken broth
1/2 cup fresh basil leaves or 1 Tbsp. dried
2 Tbsp. tomato paste
1 bay leaf
1 teaspoon dried thyme leaves
1 whole chicken cut up in pieces
1 (15 oz.) can of kidney beans, drained and 1 (15 oz.) can garbanzo or white beans drained.
fresh sliced mushrooms (optional)
Heat the oil in a heavy 5-1/2 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, thyme. Add the chicken pieces; press to submerge.

Bring the cooking liquid to simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans and garbanzo beans to the pot. Add the mushrooms here if you choose to. Simmer until the liquid has reduced into stew consistency, about 10 minutes.
Discard the skin and bones from the chicken. Shred or cut the chicken into bite size 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 good crusty bread.
Enjoy!

15 comments:

  1. Great...I'm going to try your recipe...thanks...ciao Flavia

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  2. Another bookmark. This one sounds like comfort food. YUM! Thanks for posting this.

    Have a great weekend y'all!

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  3. This is what I'm making tonight for dinner. Perfect! I wanted to try a new recipe for the chicken I had defrosting in the fridge. Thanks!

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  4. Now that looks like a good meal to serve on a cold winters day. Comfort food! Mmmmm!

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  5. This looks amazing and with winter stretching on (I though we might have an early spring there for a few days), it's the perfect meal. ~Heidi

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  6. This looks great! I'll have to give this a try...

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  7. Just a quick update. I made this and it came out lovely and so thick. I am actually going to serve rice on the side to extend the meal to another day as well. It smells HEAVENLY! (and the 'tastes' I've tasted are nummy)

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  8. Amy, I'm glad you enjoyed the recipe!

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  9. A nice hearty stew. Just perfect for these cold days.

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  10. love your pot, is it the cast iron? I've been wanting one..but can't decide. Give me some advantages to the stainless steel pot.

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  11. This was delicious--thanks!

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  12. Dear Anonymous,
    This is a Le Creuset enameled cast iron pot. It is very versatile and I enjoy using it a lot. I have a smaller one also. I would highly recommend it...

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  13. I am really looking forward to making this recipe! I was wondering where I could find the recipe for the amazing looking bread on the side? Can you help me out with that, please?

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  14. Samantha,
    I bought the bread at a local bakery...

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  15. I cooked this soup tonight for our dinner. I have a large family and pretty much everyone is an adult, so I doubled the recipe. I used boneless chicken thighs and a whole can of tomato paste (I just can't see using just a small bit) and cut down on the tomatoes because of the paste.
    My husband loved it. The kids in general liked it except for the garbonzo beans. I might change that next time. It is one I will serve again. With a family like ours, it's hard to hit something everyone likes, except spaghetti.

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