| Instructions |
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Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. |
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Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. |
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Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. |
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Add the chicken breasts; press to submerge. Bring the cooking liquid to a simmer. |
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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 minutes. |
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Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. |
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Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes. |
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Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. |
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Return the chicken meat to the stew. |
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Bring the stew just to a simmer. Season with salt and pepper, to taste. |
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Ladle the stew into serving bowls and serve with the bread.
Source : Giada De Laurentiis "Everyday Italian"
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Recipe
- 2 tablespoons olive oil
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2 stalks celery, cut into bite-size pieces
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1 carrot, peeled, cut into bite-size pieces
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1 small onion, chopped
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Salt and freshly ground black pepper
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1 (14 1/2-ounce) can chopped tomatoes
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1 (14-ounce) can low-salt chicken broth
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1/2 cup fresh basil leaves, torn into pieces
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1 tablespoon tomato paste
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1 bay leaf
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1/2 teaspoon dried thyme leaves
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2 chicken breast with ribs (about 1 1/2 pounds total)
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1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread
SERVES : 4 - 6
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