Monday’s Recipe

| July 6, 2020

Swapped from Friday to better fit scheduling. You didn’t think I forgot did you?

Easy Chicken Stew

You’ll Need:
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

You’ll Do:
1) 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.
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.
5) Serving suggestion: crusty bread.

Makes a bunch so bring a couple friends.

Category: Cooking

Comments (5)

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  1. OldManchu says:

    Yummy. Going to give this a try with some smoked chicken breasts. Thanks.

  2. 5th/77th FA says:

    Looking good there Homeboy. It’s not TWBGCC but it will work. Plus it lends itself to the crockett pot and/pr the pressured cooker. For the few that may be curious as to the use of bone in v boneless chest of yard bird, the bone in gives more flavor to the meat. Mama would make this using a whole chicken and a great big pot of fluffy rice for it to be spooned over. And crusty, cast iron skillet baked buttermilk cornbread (sans sugar). Cat headed biscuits would go well with it too.

    Tanks Mate. I no, we didn’t think you had forgotten us. Those of us that read each and every comment/post recall that you had made mention of the moving of this segment for logistics and scheduling purposes. That’s why there was no excess whimpering and moaning when it did not show up Friday. Tho when you really think about it, we have still lost one recipe day. Remember, for awhile there, we had a Thursdays are for Cooking, then a Fridays Recipe, and very briefly, a Monday Breakfast spot (which one day ended up on a Biscuit Tuesday). Just saying, not complaining.

  3. Wilted Willy says:

    Thanks Ed, it’s all good! I still read every post and comment as well! I love every bit of this and all that contribute! Even Lars, we need something to laugh at???

  4. gitarcarver says:

    For those who like to cook under pressure:

    Easy Instant Pot Chicken Stew

    1 tbsp olive oil
    1 ½ cup white onion — chopped
    3 cloves of garlic — minced
    1 pound boneless skinless chicken breasts — 1/2 inch cubes
    1 teaspoon dried Italian seasoning
    1 tablespoon onion powder
    1 ½ teaspoons fine sea salt
    1/2 teaspoon ground black pepper
    3 tablespoons coconut aminos or low sodium soy sauce
    1 1/2 cups low sodium chicken broth
    ½ cup tomato sauce
    2 large carrots — chopped
    3 cups baby potatoes — cut in half
    2 tablespoons fresh chopped parsley or chives — optional

    Preheat your Instant Pot using the SAUTE function on the display panel.

    Add olive oil, onion and garlic. Stir every couple minutes until the onions become translucent, about 5 minutes.

    Add chicken breast and cook for about 5 minutes. Add dried Italian seasoning, onion powder, fine sea salt, ground black pepper, coconut aminos, low sodium chicken broth and tomato sauce.

    Give everything a stir and then add carrot and potatoes. It’s better to leave the veggies on top of the chicken liquid, so they don’t get soggy.

    Place the lid on the pot and make sure the pressure valve is in the sealing position.
    On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes.

    When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and serve. Garnish with fresh chopped parsley.

    Couple of notes:
    1) While many people will use “Italian seasoning” from a jar, this is the time of year when fresh herbs are out there. Use them instead.

    2) As you can tell, this is a much more rustic stew than the stew that was posted. Much bigger pieces.

    3) There is always a debate as to whether it is better to use breasts or thighs in a chicken recipe. Breasts are more “neutral” in tastes while thighs have a stronger taste. The choice for me comes down to a couple of things: First is “how much flavor am I trying to get out of the chicken itself?” If I want more depth of flavor, go thighs. If I want the flavor of the sauce / stew to infuse or be more of the focus, go breasts. Secondly, and especially since both recipes are cutting the chicken apart, boneless skinless thighs are much cheaper than skinless breasts. Most of the time I like getting thigh and cutting the bone out of them because the skin – especially you are going saute the chicken, is where a lot of good flavor is.

    It’s a choice. 🙂

    • RGR 4-78 says:

      “Most of the time I like getting thigh”

      Me too! 😉

      These all sound wonderful, nothing better than some home cooked soup/stew.