Photo: Chicken, Artichoke and Cannellini Bean Spezzatino Recipe
Ingredients
- 2 tablespoons olive oil
- 1 (4-ounce) 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 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 (14-ounce) cans low-sodium chicken stock
- 1/2 packed cup fresh basil leaves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
- 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
- 1 (15-ounce) can cannellini beans, rinsed and drained
Directions
In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size 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.
Ladle the spezzatino into bowls and garnish with the cooked pancetta.
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By robnleigh
on March 11, 2013
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This is our favorite Giada recipe so far. Everyone in the family loved it for Sunday dinner this week. We made it exactly as directed - but Trader Joe's didn't have frozen artichokes so we used canned ones chopped up. LOVELY!
By megs2u
on March 11, 2013
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I loved this recipe! It was delicious, hearty, very easy to make, and is also very healthy. I cubed up boneless skinless chicken breasts and then put that in the soup rather than bone-in breasts b/c we're not fans of the skin and add'l fat/calories that causes. I also used great northern beans rather than cannelleni beans b/c I grabbed the wrong can at my grocery store. I'm not sure I would use the pancetta again, it seemed a bit unnecessary with all of the other flavors going on in this soup. This recipe will quickly become one of our favorites!!
PS - frozen artichoke hearts can be found at Trader Joe's if you have one available.
By suziecan
Georgia
on February 14, 2013
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Absolutely delicious! I used bacon instead of pancetta, only because that`s what I had, but it gave it a nice smoky flavor. I also used canned artichokes, rinsed, for the same reason. I have also made a vegetarian version, cooking the vegetables and herbs in olive oil, and it was still wonderful.
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