Chicken Stew
2 tbsp Olive oil
2 Celery stalks, cut into bite-sized pieces
1 Carrot, peeled and cut into bite-sized pieces
1 Onion, small
Salt and fresh ground pepper to taste
1 (14-1/2 oz) can Chopped tomatoes
1 (14 oz) can Chicken broth, low sodium
1 tbsp Tomato paste
1 Bay leaf
1/2 cup Basil, fresh torn
1/2 tsp Thyme leaves, dried
3 Chicken breasts, ribs attached
1 (15 oz) can Kidney beans, organic (rinsed if not organic)
Serving suggestion: Crusty bread
Heat oil in heavy 5-1/2 quart saucepan over medium heat. Add celery, carrot and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf and thyme. Add the chicken breast; 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 breasts over and stirring mixture occasionally, about 25 minutes. Using tongs transfer the chicken breast to work surface and cool 5 minutes.
Discard the bay leaf, Add the kidney beans to pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breast. Shred or cut the chicken into bite-sizes 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. Also can be served over pasta or rice.
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