Chicken Stew

I stumbled upon a great blog the other day while looking through the other blogs nominated for a Homeschool Blog Award this year. I am pleased to have found Wha'cha got Cookin'? Although I confess that I have only read a few of her posts, my eye caught the recipe I am sharing today. Giada's Chicken Stew.

Giada's Chicken Stew

2 tablespoons olive oil
1 carrot, peeled and chopped
1 small onion, chopped
1 (14 1/2–oz.) can diced tomatoes
1 (14–oz.) can low–salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
2 chicken breast with ribs (about 1 1/2 lb.)
1 (15–oz.) can kidney beans, drained and rinsed


Heat oil in pot over medium heat. Add carrot and onion; saute until softened, about 5 minutes. Stir in tomatoes with juices, broth, basil, tomato paste and bay leaf. Add chicken and submerge. Bring to a boil. Reduce heat and simmer until chicken is cooked through, turning chicken and stirring occasionally about 25 minutes. Transfer chicken to cutting board. Discard bay leaf. Add beans to stew and simmer until slightly thickened, about 10 minutes. Discard skin and bones from chicken. Cut chicken into pieces; return to stew. Bring to a simmer. Season with salt and pepper, to taste.

Makes 4 to 6 servings Total Cooking Time: 50 minutes

I needed more spices for my taste, so I added an extra carrot, two stalks of celery,more chicken broth to the recipe. 
I also added: sage, marjoram, parsley, a pinch or two of sugar, onion pwder, and salt and pepper. I do not measure spices. I start out with about 1/2 tsp of a spice and let it simmer a minute or two, taste and add more if needed.
This one is a keeper!