Recipe: Summer Chicken Stew (using chicken breasts)

SUMMER CHICKEN STEW

1/4 cup olive oil
2 small onions, chopped
2 carrots, thinly sliced
4 celery stalks, thinly sliced
1 clove garlic, chopped
Salt and pepper, to taste
2 cans (28 ounces each) chopped tomatoes
2 cans (15 ounces each) low-sodium chicken stock
1 1/2 cups fresh basil leaves, torn
2 tablespoons tomato paste
2 bay leaves
1 sprig fresh thyme, leaves chopped
4 bone-in chicken breasts, skinned
2 teaspoons cornstarch
2 tablespoons cold water

In a large flameproof casserole over medium heat, heat the oil. Add the onions, carrots, celery, garlic, salt, and pepper. Cook, stirring occasionally, for 5 minutes or until the vegetables soften.

Stir in the tomatoes with their juices, chicken stock, basil, tomato paste, bay leaves, and thyme. Add chicken breasts and press to submerge them in the liquid. Bring the mixture to a boil, lower the heat to medium-low, and simmer gently, uncovered, for 30 minutes or until the chicken is almost cooked through. Stir the pot occasionally, and turn the chicken breasts over halfway through cooking.

Using tongs, transfer the chicken breasts to a large bowl. Leave to cool slightly. Discard the bay leaves from the pot.

In a small bowl stir together the cornstarch and water until dissolved; set aside.

Discard the bones from the chicken breasts. Shred or cut the chicken into bite-size pieces. Return the chicken to the stew and bring the mixture to a boil. Stir the cornstarch mixture again until it is smooth. Add the cornstarch mixture to the pot and cook, stirring often, for 5 minutes or until the stew thickens slightly. Taste for seasoning, and add more salt and pepper, if you like.

Makes 6 servings
Adapted from source: Giada de Laurentiis