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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 300.7
  • Total Fat: 8.4 g
  • Cholesterol: 53.9 mg
  • Sodium: 920.3 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 5.9 g
  • Protein: 29.9 g

View full nutritional breakdown of Hearty Italian Chicken Stew by Giada calories by ingredient
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Hearty Italian Chicken Stew by Giada

Submitted by: SHIRIN105
Hearty Italian Chicken Stew by Giada

Introduction

A hearty chicken stew chocked full of vegetables and delicious flavor... A hearty chicken stew chocked full of vegetables and delicious flavor...
Number of Servings: 6

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)

    Serving suggestion: crusty bread

Directions



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.

Number of Servings: 6

Recipe submitted by SparkPeople user SHIRIN105.






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Member Ratings For This Recipe

  • Excellent: My adjustments include using 'fire-roasted' tomatos & pinto beans instead of kidney beans. It was thick enough but not too thick -filling. Also, we did not have bread with it. - 4/9/12

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  • This was outstanding. I varied the recipe a little with what I had on hand. Used homemade roasted tomatoes instead of canned. I used frozen chicken breasts and garlic scapes. - 10/27/11

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