Chicken Stew

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Stews and soups are wonderful in the winter time and the meal that my family has been indulging in lately.  This stew recipe is hearty and rich, yet easy to make.  If you don’t have a dutch oven you could use a heavy pot or adapt this recipe for the crock pot.

In a dutch oven, heat over medium heat:

1 tablespoon olive oil

1 garlic clove, chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

1/2 small onion, chopped

Cook until vegetables are softened.  About 5-7 minutes.  Stir in:

1 bay leaf

1 tablespoon tomato paste

1/2 cup fresh basil, torn into small pieces

1 (14oz) can diced tomatoes with juice

1 (14oz) can low-salt chicken broth

1 lb. chicken (skinless and boneless, breast or thigh) chopped in to chunks

Bring to a boil and reduce heat to simmer.  Cook until chicken is cooked through, stirring occasionally, about 25 minutes.  Remove bay leaf and add:

1 can kidney beans, drained and rinsed

Allow to simmer and thicken about 10 more minutes.  Season with salt and pepper to taste.  Serve with a crusty bread.

Serves 4-6

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One Comment »

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