Chicken Stew with Beans
This is a hearty stew. Instead of cooking the chicken in the stew, you could substitute with pre-cooked, chopped chicken- simply stir in after the vegetables are firm-tender. No beans? It's good without them too.
A nice variation is to transfer the stew to a greased baking dish and top with rounds of buttermilk biscuit dough, and bake in pre-heated 375 oven for 15-20 minutes, or until golden brown.
1 Tbsp. olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 cup diced potatoes
¼ cup chopped mild onions
Salt and pepper
1 cup chopped tomatoes
1 cup chicken broth (plus more if needed)
1/4 cup fresh basil leaves, torn into pieces (and/or parsley)
1/4 teaspoon dried thyme leaves
1 chicken breast with ribs (approx. ¾ lb)
1 cup white or red kidney beans, drained and rinsed
Saute the vegetables in the oil about 3-4 minutes. Season with salt and pepper, to taste. Stir in the tomatoes, chicken broth, basil, and thyme. Add chicken breast, pressing to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to low and cook gently uncovered until the chicken is cooked through, turning the chicken over and stirring the mixture occasionally, about 25 minutes. Transfer the chicken to a work surface and cool for 5 minutes. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 5-10 minutes.
Discard the skin and bones from the chicken breast. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Return the stew to a simmer. Serve hot.
Recipe created or adapted by Liz Talley, Urban Graze
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