

Hot Chicken Stew
Main courseRecipesSoups and stews January 5, 2012 eddy

“Ready in an hour great for these cold and wintery days”
Prep time: 10 minutes
Cooking time: 45 minutes
Ingredients
- 3 chicken breast with ribs cut into quarters
- 2 stalks celery cut in chunks
- 2 large carrots, peeled, cut in chunks
- 3 tablespoons extra virgin olive oil
- 2 medium onions chopped
- 4 tablespoons fresh Coriander diced
- ½ teaspoon Thai basil diced
- 1 chopped plum tomatoes
- 6 cups chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- ¼ teaspoon Spanish pepper diced
- 3 bay leafs dry
- 1/2 teaspoon dried thyme leaves
- 4 tablespoons tomato paste
- 2 (15-ounce) can kidney beans, drained
- 1 cup dry white wine preferably a Sauvignon blanc
- 2 teaspoons sea Salt and 1 teaspoon freshly ground black pepper
Preparation
- Heat the oil in a large saucepan over high heat.
- Add the celery, carrot, and onion and season with sea salt and pepper and sauté for 5 minutes.
- Stir in the rest of the ingredients minus the coriander and Thai basil this will added to the stew at the end of its cooking process.
- Mix thoroughly, cover and allow to come to a boil, then reduce heat to medium and cook for 45 minutes stirring every 10 minutes.
- After 45 minutes turn the fire off mix gently, add the basil and coriander mix and serve.