Chicken Stew

Total Time:
50 min
10 min
5 min
35 min

4 to 6 servings

  • 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

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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Jammy, earthy red wine

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    512 Reviews
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    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
    This recipe is a keeper!
    Easy and fast!! My new favorite weeknight dinner! DELICIOUS :)
    I absolutely love this recipe, perfect on a cold day, I make it all the time.
    Simply delicious. I added the entire (small) can of tomato paste, doubled the carrots, tomatoes and basil. I also added garlic. Don't forget the bread!
    This was excellent. It was very easy to make, and was delicious. It will definitely be a regular for me.
    A great recipe for an easy winter dinner. I make it exactly as described, except subbing black beans for kidney beans. Using chicken breast on bone and fresh basil is where a lot of the flavor comes from - don't skimp on those! Add the crusty bread and a salad to complete the meal. An all time favorite of mine.
    I love this and have made it for years now. My family loves it to. I always add red wine and garlic and serve it with some wonderful no knead crusty bread. To solve the issue with the tomato paste, buy your paste in a tube, most recipes do not us an entire can anyway. For all of you that think this is bland, use a good quality stock or homemade and free range chicken it makes a huge difference. If you want your family to eat greens like kale you can add it during the last few minutes of cooking. Works great with my picky eater.
    Go to recipe for me thru-out the year. I love soup and this is an easy and tasty recipe. Giada comes thru again with a simple and tasty recipe.
    FANTASTIC - The only changes we made was to add 2 small packages of mushrooms - quartered - cannelli beans, garlic, left out the basil and used chicken thighs. It had super flavor! We are not much of left over eaters but my husband insisted he take it to lunch. This is going to get put into the rotation.It's
    I kid you not, this is my favorite recipe. It's bursting with fresh, healthy taste. Using organic, bone-in chicken breasts is part of the secret, I think. But what amazes me is the marvelous, full-on flavor - with no herbs or seasonings needed! Yum, yum, yum!
    The main things this recipe has going for it is the speed and ease of prep and a fairly basic ingredient list. To avoid the dreaded blandness I added three cloves of garlic, a parm rind, and seasoned liberally, which no doubt helped give it some flavor. I also added a half of a cabbage that need to be used which added some substance as one can of beans was not nearly enough. I think the cabbage also offset the sweetness of the basil. Overall a good recipe that I might make again but certainly not five stars.
    Very tasty & the husband loved it! The only things I changed (because I didn't want to go to the store) were... Chicken thighs in place of breasts, I was out of thyme (but somehow had fresh basil! LOL), and didn't want to waste a whole jar of tomato paste for 1 Tbs. Otherwise, I followed it to the letter & it turned out wonderful.  
    This the deal folks. Skip the bay leaf. Add 1 carrot. Not because you want it, but because you need it. Half of a yellow onion is fine. I caramelized this with half of a clove of garlic. Generally, chop or dice roma tomatoes if you can, maybe three or four of them. Lightly layer the basil over the ingredients after they are all thrown in,as well as the thyme. Be generous with the tomato paste (puree and thyme, for it gives back great flavor. I used chipotle beans after trying kidney and was the perfect substitute. Now grill the chicken if possible(unlikely, it makes or break your personal recipe. Lastly, I let this set for four hours on low over my stove but you get the point. Let me know what you think?  
    Thee Man, Enjoy!!!
    Oh, yum.
    I would recommend doubling or tripling this recipe especially for a big crowd. It does not create a lot but we so yummy. The rack of chicken is unnecessary. Add all ingredients, pull strips off a chicken then put them in, boil then let sit for awhile with a lid over it. It was amazing!
    This tastes just like a minestrone soup. If you like minestrone, you'll like this. It is hearty. You don't need pasta or rice with it, just bread and a salad.
    I have made this recipe at least 10 times now. My whole family loves it!  
    Our family has a preference of Pinto beans (instead the Kidney beans, and I usually use 1/2 cup leftover tomato sauce instead of opening a can of tomato paste for the 1 T. this recipe requires.  
    My husband did try to finish my recipe when I went to the store one day. Be sure you only use a pinch of dried basil if you are substituting for the fresh basil (half a cup of dried basil will ruin the
    haha! that's priceless. My husband always means well like this too, but only experience can wave that red flag of fresh vs dried. Thanks for the Pinto tip too.  
    Good recipe. It needs more seasoning which can be fixed easily, but kidney beans are so gross in this, and in everything. Use white beans and it becomes a decadent meal.
    I make this recipe all the time. It's easy to make. I do use stewed tomatoes instead.
    This was really good. I didn't do the exact recipe in that I used chicken tenderloins instead of breasts and skin on the bone, I added in a couple of diced red potatoes because I just felt like it, and I also added a little minced garlic and an extra carrot (trying to get in some extra veggies for my kiddo. I also used stewed tomatoes (broken up, because that's what I had on hand and a couple of shakes of Italian seasoning. The ingredients are so simple and likely to have on hand, but I was impressed by how much we liked it. It was even tastier the next day. We also sprinkled some grated parm on ours once it was served in the bowls. I will make this again. My toddler had no reservations eating it which is also great.
    Fantastic, especially for such a simple dish!
    I have to agree with those that found it bland. I added garlic, but it needs more seasoning. I've made at least a dozen other of Giada's recipes, and this was the first disappointment.
    I've also made made this recipe several times. I've used kidney beans as called for in the recipe, but also used cannellini beans when that is what I had on hand, and it was good either way. I normally end up using more chicken stock than called for... I don't measure it, I just pour it in until the chicken is mostly submerged. I also tend to add more seasoning because my husband likes things highly seasoned. I use whatever herbs I have on hand, and this time I also added some red pepper flakes because he likes spice. I have found 2 chicken breasts to be a lot--maybe due to the size of the breasts at our market. So this time I put two in the pot, but only put the meat of one and a bit of the second back into the stew and it seemed a better proportion. I'll use the leftover chicken chopped up in a salad or something. Anyway, it's a very easy and flexible recipe. Hearty and delicious!
    I've made this recipe many times and each time it comes out great. It's great comfort food when it's cold outside. I will keep this recipe for many years to come.
    Super simple, fast, and delicious! Even my 2 year old loved it! Sprinkle with a little grated parmesan cheese to make it even better!
    My family absolutely loves this recipe!! The only change I made was that I use whole tomatoes (cut up and remove stem instead of chopped tomatoes (just because I don't like chopped tomatoesIt is very healthy and last time I had to double it so we could have leftovers!! Great pick.
     Karen B
    Perfect for the family... My son loves it( he's really picky about his food. This one is a winner.
    DELISH! Not only is this stew packed with flavor but it is sooooo easy its ridiculous! I followed some of the reviewers and added red wine, sugar and garlic. I also added diatali pasta. I did use a whole quart of chicken stock, 14 oz was not NEARLY enough. Overall this recipe is a keeper, its such a different way to make soup/stew and its awesome!
    This was different for my family but it was good. I added some Red Wine and garlic per the other reviews. I am not sure if this is a taste my family is head over heals in love with. I have to give it 4 stars because it was good, but just a recipe we wouldnt normally eat--more a personal preference as opposed to "not good". I doubled the recipie since it seemed like it was going to be too little for the 4 of us, we had LOTS!...maybe because no one had seconds?? : We did eat up the leftovers no problem. I think it just took us a bit to get accustomed to the taste. (We are beef stew eaters!!. I will try again and make exactly as the recipe says. It is so healthy I would like to give it another go around. Served with biscuits and sliced cheddar cheese. I also like Worchestershire sauce in mine....but that is just a old family habit to add Worchestershire to soups and stews.:
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