Chicken Stew

Total Time:
50 min
Prep:
10 min
Inactive:
5 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 2 stalks celery, cut into bite-size pieces
  • 1 carrot, peeled, cut into bite-size pieces
  • 1 small onion, chopped
  • Salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can chopped tomatoes
  • 1 (14-ounce) can low-salt 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 breast with ribs (about 1 1/2 pounds total)
  • 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
  • Serving suggestion: crusty bread
Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

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. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.7 518
So delicious! I added a little extra liquid with extra vegetables and a little cooked pasta item not reviewed by moderator and published
Great recipe! Used some variations: added potatoes, spinach and wine. Changed out the kidney beans for cannellini beans and used more chicken broth. item not reviewed by moderator and published
Scrumptious! Great to take to work. Of course, I added garlic. item not reviewed by moderator and published
This was perfect for a cold stormy night. I served it on top of brown rice to make it extra filling. Also, I used half boneless thighs and half breasts for personal tastes. Will be making this regularly. item not reviewed by moderator and published
So easy, and so delicious! Will definitely keep this in the dinner rotation! item not reviewed by moderator and published
Great starter recipe. After reading "modifications" reviews, which I always do with new recipes, I made a few of my own only to enhance the basic recipe. Stews usually have a bounty of veggies so I added other veggies I had on hand, cabbage, a few cut mushrooms, and potato. From my garden, green/waxed beans and zucchini. Chose a can of mixed beans/lentils in lieu of just kidney. Along with a couple of toes of fresh garlic. Extra veggies will add density along with simmering it down to the thickness your family likes. May even cook up a bit of elbow macaroni as an option if someone would like to add a bit to the stew. item not reviewed by moderator and published
I loved this recipe! Although I will admit that I did change some things. I am not a fan of beans so I left those and the tomato paste out; however, I added 1/4 cup of white wine, squirt of lemon juice, tablespoon of sugar and yukon gold potatoes...also I let the stew sit for 2 hours so it would get stewier and less brothy. Overall it was a wonderful dish and everyone loved it item not reviewed by moderator and published
This recipe is a keeper! item not reviewed by moderator and published
Easy and fast!! My new favorite weeknight dinner! DELICIOUS :) item not reviewed by moderator and published
I absolutely love this recipe, perfect on a cold day, I make it all the time. item not reviewed by moderator and published

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