It’s chilly and damp down here in Naples tonight, but in the
rest of the country…it’s freeeeezing!! Northern
friends, you need something to warm you from the inside out. Print this list, go to the grocery store, open
up a bottle of the spiciest cabernet you can find, turn on some Corrine Bailey
Rae, set a table next to the fire, lights low, and settle in for a night of intimate
conversation with someone you ADORE.
All my best relationships involve memories of food in some way or another. This hearty, Mediterranean stew is bound to make some good ones for you, too :)
All my best relationships involve memories of food in some way or another. This hearty, Mediterranean stew is bound to make some good ones for you, too :)
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3 tablespoons olive oil
2 stalks celery, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
3 garlic cloves, finely chopped
half an onion, chopped
1 - 28 ounce can diced tomatoes, undrained
18 ounces chicken broth, maybe more
2 tablespoons tomato paste
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon Italian Seasoning
1 tablespoon garlic powder
2 chicken breasts with skin and bones
1 - 15 ounce can garbanzo beans
1 bunch fresh parsley, washed
salt/pepper
1 loaf crusty bread
Heat oil in large dutch oven. Add celery, carrot, onion, and chopped garlic and sautee until onion is translucent, maybe 6-8 minutes.
Add salt/pepper to taste, basil, and Italian Seasoning. Stir in tomatoes, chicken broth, tomato paste, and bay leaves. Simmer for 10 minutes. Add chicken. Submerge them in liquid and simmer on med-low, covered, approx. 30 minutes, turning chicken periodically. DO NOT taste during this time, as chicken and juices will still be raw.
raw chicken, submerge in broth to cook |
After 30 minutes, remove chicken and place on large plate or in shallow rectangular pan. let cool until you can touch it. Remove and discard bay leaves, add beans to pot, and simmer on low, uncovered, approximately 30 minutes more, adding more chicken broth if necessary.
While the broth is simmering, remove skin and bones and shred chicken.
shredded chicken |
* at this time, if bread needs to go in the oven, do so now
Place chicken back into stew, adjust seasonings as needed and simmer for approx. 15 minutes more. When ready, roughly chop parsley and sprinkle on top, stirring lightly into stew.
ready for bowls |
Place stew in bowls and serve with bread.
I was waiting for this one, Christine. Going to make it tomorrow, it's 18 degrees here :( Thanks--DP
ReplyDeleteI was thinking of you when I posted this, I know it's one of your favorites. Stay warm...or just pack yourselves up and come visit!
ReplyDelete