Chicken Spezzatino

This is one of my favorite Giada recipes, taken from her Everyday Italian cookbook. I make it a lot all year round even though it is more of a fall/winter recipe. Fresh basil is a must in this recipe--not to mention the best part. It really gives great flavor.



2 T olive oil
2 celery stalks, but into bite-size pieces
1 carrot, peeled and cut into bite-size pieces
1 small onion, chopped
1/2 tsp salt, or more to taste
1/2 tsp pepper
1 14.5 oz can chopped tomatoes with juice
1 14.5 oz chicken broth (As you can see from the picture, I double the broth just because I like it more like soup than stew)
1/2 C torn basil leaves
1 T tomato paste
1 bay leaf
1/2 tsp thyme
2 Chicken breasts with ribs
1 15 oz can kidney beans, drained and rinsed

Heat oil. Add celery, carrot, and onion. Saute until onion is translucent, 5 minutes or so. Add salt and pepper. Stir in tomatoes, broth, basil, tomato paste, bay leaf and thyme. Add chicken and press down to submerge. With the lid off, cook on med-low heat, turning chicken over occasionally until it is almost cooked, about 20 minutes.

Add the beans and simmer until chicken is cooked and liquid has reduced to a stew-like consistency (another 10 minutes).

Remove bay leaf and discard. Take out chicken and let it cool for a few minutes. Discard skin and bones and cut the meat into bite-size pieces. Add the chicken back into the pot and simmer for 5 minutes. Add salt and pepper to taste. Enjoy!