Chicken Stew

By sheila1004

This stew makes a great, filling, healthy supper. Serve with biscuits to dip in.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 carrot, peeled and chopped
• 1 small onion, chopped
• 1 (14 1/2 oz) can diced tomatoes with juice
• 1 (14 oz) can low-salt chicken broth
• 1/2 cup fresh basil leaves, torn into pieces
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 chicken breasts with ribs (about 1 1/2 lbs)
• 1 (15 oz) can kidney beans, drained and rinsed

Details

Servings 4
Cooking time 50mins

Preparation

Step 1

- Heat oil in Dutch oven over medium heat. Add carrot and onion: saute until softened, about 5 minutes. Stir in tomatoes with juices, broth, basil, tomato paste and bay leaf. Add chicken and submerge.

- Bring to a boil. Reduce heat and simmer until chicken is cooked through, turning chicken and stirring occasionally, about 25 minutes. Transfer chicken to cutting board. Discard bay leaf. Add beans to stew and simmer until slightly thickened, about 10 minutes.

- Discard skin and bones from chicken. Cut chicken into pieces; return to stew. Bring to a simmer. Season with salt and pepper, to taste.