Chicken stew

This chicken stew recipe of Giada’s came with her Dutch oven we received as a wedding present.

Ingredients (I don’t have to type them out this time!):

(I used chicken breasts without ribs.)

I’ve gotten many uses out this Dutch oven in the past two months.

Heat oil in the Dutch oven over medium-high heat. Add carrot and onion. Saute for about 5 minutes, or until softened.

Add the tomatoes with juice, broth, basil, tomato paste, and bay leaf. Submerge the chicken.

Bring to a boil. Reduce heat; simmer until chicken is cooked through, turning the chicken and stirring occasionally, about 25 minutes.

Remove chicken and transfer to cutting board. Discard bay leaf. Add beans to the stew and simmer an additional 10 minutes, or until slightly thickened.

Cut chicken into pieces and return to stew.

Bring to a simmer. Season with salt and pepper if desired.

Makes 4 to 6 servings.

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