Giada's Chicken Spezzatino (stew)

Ingredients

• 2 tablespoons olive oil
• 2 celery ribs, chopped
• 1 carrot, peeled and chopped
• 1 small onion, chopped
• 1 teaspoon salt, plus more to taste
• 1 teaspoon fresh ground pepper, plus more to taste
• 14 1/2 ounces chopped tomatoes, undrained
• 14 ounces reduced-sodium chicken broth
• 1/2 cup fresh basil leaf, torn
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 chicken breasts, with ribs (about 1 1/2 lbs)
• 15 ounces kidney beans, rinsed and drained

Directions

1. 1

   Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.

2. 2

   Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.

3. 3

   Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.

4. 4

   Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.

5. 5

   Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.

6. 6

   Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.

7. 7

   Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.

8. 8

   Serve with biscuits for dunking and enjoy!