Chicken Stew
This easy chicken stew recipe features tender chicken breasts simmered with aromatic vegetables like celery, carrots, and onions, in a rich tomato and chicken broth base. Enhanced with fresh basil, bay leaf, and thyme, and finished with kidney beans, it's a hearty and comforting meal perfect for any occasion, especially when served with crusty bread.
Equipment
- 1 Heavy 5 1/2-quart saucepan Ensures even heat distribution for sautéing and simmering.
- 1 Tongs Essential for safely handling and turning chicken breasts.
- 1 Ladle For easy and neat serving of the stew.
- 1 Cutting Board For prepping vegetables and shredding chicken.
- 1 Chef's knife For precise cutting of vegetables and chicken.
Ingredients
Main
- 2 tablespoons olive oil
- 2 stalks celery cut into bite-size pieces
- 1 carrot peeled, cut into bite-size pieces
- 1 small onion chopped
- Salt and freshly ground black pepper
- 1 14 1/2-ounce 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 breast with ribs about 1 1/2 pounds total
- 1 15-ounce can organic kidney beans, drained (rinsed if not organic)
Instructions
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and 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. 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. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
Notes
1. For deeper flavor, ensure vegetables are nicely caramelized before adding liquids. This builds a robust foundation for the stew. 2. Do not overcook the chicken in the initial simmer; it will finish cooking when returned to the pot, ensuring it remains tender. 3. While kidney beans are specified, white cannellini beans or even chickpeas can offer a different texture and flavor profile. 4. A touch of acidity, like a splash of red wine or a squeeze of lemon juice at the end, can brighten the stew's overall taste. 5. Garnish with fresh parsley or extra basil just before serving for added freshness and visual appeal.