CHICKEN SPEZZATINO
Italian stews are called spezzatini because the meat is cut into pieces; spezzare means “to cut up” or “break up.” This is the prototypical one-pot meal: Throw all the ingredients into a pot, and you have a great dinner.
Servings
6
Servings
6
Ingredients
Instructions
  1. In a Heavy 5½-quart saucepan, heat the oil over a medium flame. Add the celery, carrot, and onion, and sauté until the onion is translucent, about 5 minutes. Add the salt and pepper. Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the breasts over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes. Add the kidney beans and simmer until the chicken is cooked through and the liquid has reduced to a stew consistency, about 10 minutes.
  2. Discard the bay leaf. Let the chicken cool for 5 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Return it to the stew and bring to a simmer. Add salt and pepper to taste.