Best 3 Giadas Chicken Spezzatino Stew Recipes

Indulge in the delectable flavors of Giada's Chicken Spezzatino Stew, a classic Italian dish that embodies rustic charm and culinary expertise. Originating from the region of Liguria, this savory stew is a symphony of tender chicken braised in a rich tomato sauce, complemented by a medley of vegetables and aromatic herbs. As the chicken simmers, it absorbs the vibrant flavors of the sauce, resulting in a succulent and fall-off-the-bone texture. Alongside the main recipe, discover variations that cater to diverse dietary preferences and taste buds. Explore a vegetarian adaptation that swaps chicken for hearty vegetables, a creamy mushroom rendition that adds a velvety touch, and a zesty lemon variation that brightens up the dish with citrusy notes. Each recipe offers a unique culinary journey, inviting home cooks to savor the authentic taste of Italy in their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STEW

Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

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 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute 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, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
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.
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.
Ladle the stew into serving bowls and serve with the bread.
Serving suggestion: crusty bread.

CHICKEN, ARTICHOKE AND CANNELLINI BEAN SPEZZATINO

Chicken, Artichoke and Cannellini Bean Spezzatino image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 cloves garlic, halved
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 (14-ounce) cans low-sodium chicken stock
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.
Ladle the spezzatino into bowls and garnish with the cooked pancetta.

GIADA'S CHICKEN STEW

Giada's Chicken Stew image

This chicken stew is slightly adapted from Everyday Italian. It is a healthy, hearty soup that is perfect on a cold day and the leftovers are even better!

Provided by Savory Lover

Categories Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
3 stalks celery, cut into bite-size pieces
2 carrots, peeled, cut into bite-size pieces
1 small onion, chopped
salt & freshly ground black pepper
2 (14 1/2 ounce) cans chopped Italian-style tomatoes
2 (14 ounce) cans low sodium chicken broth
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme leaves
3 (1/2 lb) chicken breasts, with ribs and skin (about 1 1/2 pounds total)
1 (15 ounce) can organic kidney beans (rinsed if not organic) or 1 (15 ounce) can cannellini beans, drained (rinsed if not organic)
parmesan cheese
crusty French bread

Steps:

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute 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, tomato paste, bay leaf, Italian seasoning and thyme. Add the chicken breasts; press to submerge.
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.
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.
Ladle the stew into serving bowls, top with Parmesan cheese and serve with the bread.

Nutrition Facts : Calories 370.4, Fat 16.6, SaturatedFat 4, Cholesterol 72.6, Sodium 696.6, Carbohydrate 25.1, Fiber 5.7, Sugar 10, Protein 31.9

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stew.
Brown the chicken pieces before adding them to the stew. This will give them a nice, caramelized flavor.
Use a variety of vegetables in your stew. This will give it color, texture, and flavor.
Simmer the stew for at least 1 hour. This will allow the flavors to develop and meld together.
Season the stew to taste. Add salt, pepper, and other herbs and spices to your liking.
Serve the stew over mashed potatoes, rice, or pasta.

Conclusion:

Giada's Chicken Spezzatino Stew is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With its tender chicken, flavorful vegetables, and rich broth, this stew is sure to be a hit with your family and friends.