Chicken Spezzatino

I am a Giada De Laurentiis fan...in case you did not already know.  This recipe is based on her recipe for terrific Italian Chicken Stew.

Marietta's Chicken Spezzatino

serves 5

2 tablespoons olive oil

2 celery ribs, chopped

1 carrot, peeled and chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon fresh ground pepper, plus more to taste

14 1/2 ounces chopped tomatoes, undrained

14 ounces reduced-sodium chicken broth

1 t dried basil

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme

2 boneless skinless chicken thighs 

15 ounces kidney beans, rinsed and drained

Sauté celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes. Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.

Add chicken thighs and press them down to submerge under the liquid and bring liquid to a simmer.

Reduce heat and gently simmer the chicken, turning over often for about 30 minutes, or until chicken is almost cooked through.

Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.

Remove chicken from saucepan and let cool 5 minutes. Shred chicken or cut into bite sized pieces. Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.

WW points: 7 per serving