Chicken Spezzatino

2 tablespoons olive oil

4 celery stalks, chopped

4 carrot, chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 (14 oz) can chopped tomatoes with their juice

1 (14-oz) can chicken broth

½ cup fresh basil leaves, torn into pieces

1 tablespoon tomato paste

1 bay leaf

½ teaspoon dried thyme

4 chicken breasts (about 1 lb total)

1 (15-oz) can kidney beans, drained and rinsed

In a heavy saucepan, heat the oil over medium heat.  Add the celery, carrot, and onion, and sauté until the onion is translucent, about 5 minutes.  Add the salt and pepper.  Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme.  Add the chicken and press to submerge.  Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the breasts over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes.  Add the kidney beans and simmer until the chicken is cooked through, about 10 minutes. 

Discard the bay leaf.  Let the chicken cool for 5 minutes and cut it into bite-size pieces.  Return it to the stew and bring to a simmer.  Add salt and pepper to taste. 

Serves 6
Everyday Italian

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