Italian Chicken Stew
Ingredients
2 pieces of skin on/ribs in chicken breast
2 carrots (sliced or diced)
3 celery stocks (sliced or diced)
1 medium onion (diced)
2 cloves garlic (minced)
olive oil
1 tbspn. tomato paste
1 large can crushed tomato
1 can chicken broth
1 can kidney beans (drained)
fresh basil to taste
thyme to taste
salt as required
pepper as required
Directions
In large pot lightly coat bottom of pan with olive oil on medium heat. Saute onions, garlic, celery, and carrots until soft. Add crushed tomato, tomato paste, broth, basil, thyme, salt and pepper. Submerge both breasts. Cook for 20 minutes on med-low heat stirring occassionally to not scorch bottom. Remove breasts. Take off skin and remove chicken meat from bones. Place meat back into pot. Add drained kidney beans. Cook another 5 mintues on low heat.
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