Wednesday, December 4, 2013

Tuscan Chicken Stew

Recipe recommended by Mom Christensen and my sisters

1 5-6 lb chicken
2 cups water
4 cups chicken broth
2-3 tsp salt, divided
1-1/2 tsp black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onion, diced
5 medium red potatoes, sliced
1 15 oz can great northern beans, drained and rinsed
1 tsp. dried thyme
6 cloves garlic, minced
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp Italian seasoning
4 roma tomatoes, halved lengthwise and sliced

In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour. Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.

Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 teaspoons salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 teaspoon pepper. Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine. Cover pot, remove from heat and let stew rest for 30 minutes. Stir and serve with cornbread or crusty bread.

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