CHICKEN SPEZZATINO

CHICKEN SPEZZATINO image

Yield 4-6 servings

Number Of Ingredients 10

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2 Tblsp extra virgin olive oil
1 carrot, peeled and chopped
1 sm. onion, chopped
1 14 oz. can low sodium diced tomatoes
1 14 oz. can low sodium chicken broth
1/2 c. fresh basil, chopped
1 Tblsp tomato paste
1 bay leaf
2 chicken breasts on the bone (~1.5 lb.)
1 15 oz. can red kidney beans, drained and rinsed

Steps:

1.) Heat oil in Dutch oven over medium heat. Add carrot and onion; saute until softened (~5 mins). Stir in tomato with juice, broth, tomato paste, basil and bay leaf. Submerge chicken in the mixture. 2.) Bring to a boil. Reduce heat and simmer until chicken is cooked through (~25 mins). Transfer chicken to a cutting board; discard bay leaf. Add beans and simmer until slightly thickened (~10 mins). 3.) Discard skin and bones from chicken; cut into small pieces and return to stew. Bring to a simmer. Season with salt and pepper to taste. Serving size: 1/2-3/4 c. with pasta/bread.