Chicken Stew

 

 

2 Tbsp. 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 pepper

1 (14 ½-ounce) can chopped tomatoes

1 ( 14-ounce) can low-salt chicken broth

½ cup fresh basil leaves torn into pieces

1Tbsp. tomato paste

1bay leaf

½ teaspoon dried thyme

2 chicken breast with ribs

1 (15-ounce) can organic kidney beans, drained

 

 

Heat the oil in a heavy 5 ½-quart sauce pan over medium heat. Add the celery, carrot, and onion. Sauté the vegetables until the onion is translucent, about 5 min. 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 breast, 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 though, turning the breast over and stirring  the mixture occasionally, about 25 min. using tongs transfer the breast to a work surface and cool for 15 min. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into stew consistency, about 10 min.

 

 Discard the skin and bone from the chicken breast. Shred or cut the chicken into bite size pieces. Return to pieces to the stew. Season with salt and pepper, to taste.