Ohhh 29 year old Saturday Nights

Chicken Spezzatino
Giada de Laurentis, Everyday Italian

2 tablespoons olive oil

2 celery stalks, cut into bite sized pieces

1 carrot, peeled and cut into bit sized pieces

1 small onion, chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 (14.5 ounce) can chopped tomatoes with their juices

1 (14 ounce) can low-sodium chicken broth

1/2 cup fresh basil, torn into pieces

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme

2 chicken breasts with the ribs (about 1 1/2 pounds total)

1 (15 ounce can organic kidney beans, drained and rinsed)

In a heavy 5 1/2 quart saucepan, heat the oil over a medium flame. Add the celery, carrot, and onion, saute until the onion is translucent, about 5 minutes. Add the salt and pepper. Stir in tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add chicken and press to submerge. Bring the liquid to a simmer. Reduce heat to medium-low and gently simmer, uncovered, turning the chicken over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes (I found it needed much more time). Add kidney beans and simmer until the chicken is cooked through and the liquid is reduced to a stew consistency, about 10 minutes (again, I cooked much longer).

Discard the bay leaf. Let the chicken cool for 5 minutes. Discard the skin and bones and cut meat into bite size pieces. Return it to the stew and bring to a simmer.

I have a bunch of cook books that seem to be just sitting collecting dust. I really enjoy cooking and want to get better, so I have decided to try cooking my way through some of them. I love Italian, so why not start with Giada. This dish seriously might be the best thing I have ever made. It is definitely a winter dish. A great substitution for chili or beef stew (which I don't eat). It is especially good with a little feta sprinkled on top.