Winter Chicken Stew

Prep Time10

Cook Time2

Total Time2 10

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, dice up the onion and mince the cloves of garlic.
In a Dutch oven, heat up a tablespoon or two of extra virgin olive oil and sauté the onion and garlic over medium-low heat until tender and just beginning to get a little color.
Add in the diced tomatoes. Let those cook for a few minutes over medium heat.
Meanwhile, peel and chop the carrots and celery. Keep the pieces kind of chunky.
Add those into the pot along with the chicken broth.
Stir in the tomato paste, thyme, oregano, basil, salt & pepper, and bay leaves.
Bring these up to a gentle boil, then reduce the heat to low and nestle the boneless/skinless chicken breasts into the goodness. Take a spoon and push the meat down into the liquid.
Cover with the lid and simmer on low for about 40 minutes. Then remove the hot, cooked chicken to a cutting board.
Add to the stew, cans of beans that have been rinsed and drained. Then, add in the 3 chopped russet or golden potatoes (1 inch pieces.)
Chop up or shred your chicken.
Put it back into the pot and stir it all together. This is going to be challenging, because your pot will be getting full! Look at all that good stuff in there!
Continue to cook with the lid on for about 20 minutes, or until the potatoes are just done.
Serve this with a little grated parmesan on top, paired with some nice bread, and you have yourself quite a lovely dinner on a cool, crisp evening.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/winter-chicken-stew/