Chicken Stew

 Chicken Stew
The Gourmet Farm Girl
This recipe is a “how about something different” after eating a lot of great seafood dishes for a week I decide to cook up something a bit opposite for tonight‘s supper, still planning and testing out the seafood ideas that are soon to follow…

2-3 T Olive oil
2 stalks celery + the light green leaves, chopped
1 med size carrot peeled and chopped
2 cloves garlic minced
1 small onion chopped
2 small potatoes diced

2 bay leaves
1 T dried parsley or 2-3 T fresh chopped
1- 14 oz can petite chopped tomatoes with garlic and olive oil
1 -14 oz can low salt chicken broth
1 ½ T Basil Pesto
½ t dried thyme leaves or 1-2 T fresh thyme minced
Crushed black pepper and sea salt to taste
1-15 oz can pinto beans (kidney beans or any white bean will work)
2 Chicken breasts cut into bite size pieces or 3-4 chicken thighs will work for this recipe

Heat the oil in a heavy stock pot over medium heat; add the garlic, celery, carrots, and onion. Sauté till the onion is translucent; 5-7 minutes. Season with cracked black pepper and sea salt.


Stir in the tomatoes, chicken broth, bay leaves, basil pesto, thyme, parsley and chopped potatoes; simmer for 15-20 minutes then add chicken pieces. Continue to simmer on low to medium heat till the chicken is tender and potatoes are soft; additional 10 -15 minutes; add the beans and continue to simmer for 10-12 minutes more. The best flavor comes from a slow simmer and let the flavors come together.
Serve with some crusty bread for dipping and a light bodied wine like a Merlot

Serves 2-4
(Double if more is needed)

I served some fresh grapes and white cheddar cheese as a side or a tossed salad would work