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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Hearty, thick and creamy Italian-style chicken stew Ingredients:
4 pieces bacon or pancetta |
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 28oz can whole italian tomatoes |
2-3 cups chicken stock |
1 tsp dried basil |
1 bay leaf |
3-4 chicken thighs, bone-in, skin-on |
1 (15-ounce) can cannellini beans |
optional: parmesan, romano or asiago rind |
Directions:
1. Fry bacon or pancetta in heavy saucepan.
2. Add oil if needed. Add the celery, carrot, and onion.
3. Saute the vegetables until the onion is translucent, about 5 minutes.
4. Season with salt and pepper, to taste.
5. Stir in the tomatoes with their juices, chicken broth, basil and bay leaf.
6. Add the chicken thighs; press to submerge.
7. If desired, add parmesan rind.
8. 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 over and stirring the mixture occasionally, about 25 minutes.
9. Using tongs, transfer the chicken to a work surface and cool for 5 minutes.
10. Discard the bay leaf.
11. Add the beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10-20 minutes.
12. Discard the skin and bones from the chicken. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew.
13. Bring the stew just to a simmer.
14. Season with salt and pepper, to taste.
15. Ladle the stew into serving bowls and serve with crusty bread.
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