Chicken Stew

Chicken Stew
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  1. 2 tablespoons olive oil
  2. 2 stalks celery, cut into bite-size pieces
  3. 1 carrot, peeled, cut into bite-size pieces
  4. 1 small onion, chopped
  5. Salt and freshly ground black pepper
  6. 1 tomatoes, seeded (optional) and roughly chopped
  7. 1 ¾ cup chicken broth
  8. 1/2 cup fresh basil leaves, torn into pieces
  9. 1 tablespoon tomato paste
  10. 1 bay leaf
  11. 1 tablespoon fresh thyme leaves
  12. 2 chicken breasts with ribs (about 1 1/2 pounds total)
  13. 1 (15-ounce) can kidney beans, drained
  14. ½ cup dry red wine
  1. Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Sauté 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, red wine, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
  2. 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.
  3. 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.
  4. Ladle the stew into serving bowls and serve with the bread.
Farmers Market Shopping List
  1. 1 bunch Celery
  2. 1 Carrot
  3. 1 Onion, white or yellow
  4. 1 pound Tomatoes
  5. 14 oz. Chicken Broth
  6. 2 Chicken Breasts with ribs (about 1 ½ pounds)
  7. Olive Oil
  8. 1 bunch fresh Basil
  9. Bay Leaf
  10. 1 bunch fresh Thyme
  11. Crusty Bread (for soaking up the sauce)
Adapted from Giada De Laurentis
Studio City Farmers Market