Chicken Stew

By Nemo

This is a perfect stew to make during the in-between time of summer and autumn, when it's getting cold enough that you want to sit down in a pair of warm pajama bottoms with a bowl of hot stew, but still have the last of the fresh basil to finish from the garden.

Adapted from a recipe by Giada De Laurentiis.

Ingredients

• 2 Tablespoons olive oil
• 3 stalks celery, cut into bite-size pieces
• 1 large carrot, or 2 small, peeled, cut into bite-size pieces
• 1 small onion, chopped
• Salt and black pepper
• 1 14.5oz can chopped tomatoes and diced green chilies
• 2 cups low-sodium chicken broth
• 1/2 cup fresh basil leaves, torn into pieces
• 1 Tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 chicken breasts
• 1 15oz can organic kidney beans, drained & rinsed

Preparation

Step 1

1. Heat the oil in a Dutch oven (or other heavy pot) over medium heat. Add the celery, carrot, and onion and saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste.

2. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken; press to submerge.

3. 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 minutes.

4. Using tongs, transfer the chicken to a work surface and cool for 5 minutes. Discard the bay leaf.

5. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

6. 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, then bring the stew just to a simmer. Ladle in bowls and serve.