Guaranteed to warm you up on a winter evening.
- 2 tablespoons EVOO
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 1 small onion
- salt and pepper
- 1 (14 1/2 oz.) can chopped tomatoes
- 1 (14 oz.) can low-sodium chicken stock
- 1/2 cup fresh basil, torn
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 chicken breasts on the bone (1 1/2 lbs.)
- 1 (15 oz.) can kidney beans, drained and rinsed
- Heat oil in 5 1/2 quart pot over medium heat. Add celery, carrot, and onion. Saute veggies until onion is translucent (~5 minutes). Season with salt and pepper.
- Stir in tomatoes with juices, chicken stock, basil, tomato paste, bay leaf, and thyme.
- Add chicken breasts. Press to submerge.
- Bring cooking liquid to a simmer. Reduce heat to medium-low and simmer uncovered until the chicken is almost cooked through, turning chicken and stirring mixture occasionally (~25 minutes).
- Using tongs, transfer chicken to a cutting board and cool for 5 minutes.
- Discard bay leaf and add the kidney beans. Simmer until the liquid has reduced into a stew consistency (~10 minutes).
- Discard skin and bones from chicken breasts. Shred or cut into bite-size pieces.
- Return chicken to stew. Bring to a simmer. Season with salt and pepper.
- Ladle into serving bowls and serve with warm, crusty bread.
*recipe from food network