Chicken, Artichoke and Cannellini Bean Spezzatino

By Lonnie

Ingredients

• 2 T olive oil
• 1 4 oz piece pancetta,
• diced
• into 1/4 inch pieces
• 2 medium carrots, peeled
• and cut into 1/2 inch
• pieces
• 2 celery stalks thinly sliced
• 1 onion, diced
• 3 cloves garlic, halved
• 1 t kosher salt plus more for
• seasoning
• 1 t freshly ground black
• pepper plus more for
• seasoning
• 2 14 oz cans low sodium
• chicken stock
• 1/2 c fresh basil leaves,
• chopped
• 2 T tomato paste
• 2 t dried thyme
• 1 bay leaf
• 2 skinless chicken breasts
• w/ rib meat, about 1.5 - 2
• lbs
• 12 oz frozen artichoke
• hearts, thawed and
• chopped into 1 in pieces
• 1 15 oz can cannellini beans,
• rinsed and drained

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In heavy 5 or 6 quart saucepan, heat the oil over medium heigh heat. Add the pancetta and cook, stirring frequently, until brown and tipsy, about 6 to 8 minutes.
Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside.
Add the celery, carrots, onion, garlic, 1 t salt and 1 t pepper. Cook until onion is translucent, abut 5 minutes. Stir in chicken stock, basil, tomato paste, thyme and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce heat to medium low and simmer uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans an simmer until the chicken is cooked trough and the liquid has reduced slightly, about 10 to 15 minutes.

Step 2

Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite sized pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.

Step 3

Ladle spezzatino int bowels and garnish with the cooked pancetta.