Hot Chicken Stew

“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.