Sunday, March 01, 2009

Chicken Stew

I thought this sounded sooo yummy! We had to try it. I loved it!!



The Menu:
Chicken Stew



The Original Recipe:
I always think these recipes sound to "fancy" for me, but this one was just perfect! It is from Giada De Laurentiis from Food Network. I didn't change enough to rewrite it "The way I made it my own" so I will just tell you what I did. I used boneless skinless chicken breast and cubed them, added that and cooked it that way. It was delicious!!



Chicken Stew
3 tablespoons olive oil
4 stalks celery, cut into bite-size pieces
2 large carrot, peeled, cut into bite-size pieces
1 medium onion, chopped
2 large garlic cloves, minced
Salt and freshly ground black pepper
2 (14 1/2-ounce) cans chopped tomatoes (flavored with garlic and onions)
2 (14-ounce) cans low-salt chicken broth
2 tablespoon tomato paste
2 bay leaf
1 teaspoon dried thyme leaves
3 chicken breasts with ribs (about 3 pounds total)
2 (15-ounce) can Northern beans, drained and rinsed
1/2 cup fresh basil leaves, cut in ribbons (optional)


Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, onion and garlic. 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, tomato paste, bay leaf and thyme. Add the chicken breasts; press to submerge.Bring the mixture 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 20 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 10 minutes. Discard the bay leaf. Add the Northern beans to the pot and simmer until the liquid has reduced into a stew consistency, 10 to 15 minutes.Discard the skin and bones from the chicken breasts and shred the meat. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Add ribbons of basil if using.Ladle the stew into serving bowls and serve with crusty bread.

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