Monthly Archives: July 2015

Chicken Stew

ChickenStew

I have not added any new recipes in a long time. We have all been very busy. Now stew does not sound all that good in the summer. But here in Colorado, we are having a mild rainy summer. So I thought I would try this quick thick soup, or stew if you want to call it. It is pretty good. I am trying to make smaller portions, because in a month our youngest child goes off to coolege. You will probably be seeing some cooking for two dishes very soon.

Chicken Stew

Ingredients:

  • 3 Tbsp olive oil
  • 2 stalks celery, medium dice
  • 2 carrots, medium dice
  • 1 small onion, medium dice
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • Salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can chopped tomatoes
  • 2 cups low salt chicken broth
  • 1/2 cup fresh basil leaves, torn into pieces
  • 2 bay leafs
  • 1/2 teaspoon dried thyme leaves
  • 2 chicken breast with ribs (about 1 1/2 pounds total)
  • 1 (15-ounce) can kidney beans, drained and rinsed
    Serving suggestion: crusty bread

Instructions:

  1. Heat the 1 tablespoon oil in a heavy 6 quart saucepan over medium heat.
  2. Brown the chicken on both sides and set aside.
  3. Add two tablespoons oil over medium heat.
  4. Add the celery, carrot, and onion.
  5. Saute the vegetables until the onion is translucent.
  6. Add the garlic, salt, pepper, and thyme.
  7. Cook until fragrant.
  8. Add the tomato paste, and cook until it starts to darken.
  9. Stir in the tomatoes with their juices, chicken broth, basil, and bay leaf.
  10. Add the chicken breasts; press to submerge.
  11. Bring the cooking liquid to a simmer.
  12. Reduce the heat to low and simmer gently uncovered until the chicken is almost cooked through.
  13. Turning the chicken breasts over and stirring the mixture occasionally.
  14. Using tongs, transfer the chicken breasts to a work surface and cool until you can handle.
  15. Discard the bay leafs.
  16. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency.
  17. Discard the skin and bones from the chicken breasts.
  18. Shred or cut the chicken into bite- size pieces.
  19. Return the chicken meat to the stew.
  20. Bring the stew just to a simmer.
  21. Season with salt and pepper, to taste.
  22. Ladle the stew into serving bowls and serve with the bread.
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