Giada De Laurentiis serves up a one-skillet chicken stew that is a hearty and satisfying weeknight meal.
- 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled and cut into bite-size pieces
- 1 small onion, chopped
- 3/4 teaspoon kosher salt
- 1 14 1/2-oz 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 breasts with ribs (about 1 1/2 pounds total)
- 1 15-ounce can organic kidney beans, drained and rinsed
- 1/2 cup frozen peas, thawed
- Serving suggestion: crusty bread
- Heat the oil in a heavy 10 inch skillet over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with the salt. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge as much as possible.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently, covered, until the chicken is cooked through, turning the chicken breasts over half way through 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 along with the peas. Bring the stew just to a simmer. Ladle the stew into serving bowls and serve with the bread.