How to make it

  • Heat the oil in a heavy 5 1/2 qt saucepan over medium heat. Add the celery, carrot & onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt & pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf & thyme. Add the chicken breasts; 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 through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. (NOTE: I cook my chicken a little longer) 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 is reduced into a stew consistency, about 10 minutes.
  • Discard the skin & bones fron the chicken breasts. Cut into bite size pieces. Return the chicken to the stew. Bring the stew to just a simmer. Season with salt & pepper, to taste.
  • Ladel the stew into serving bowls, top with parmesean and serve with the bread.

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