There is nothing quite like hearty winter stews to warm you up on those long winter days ahead. This stew in particular is a favorite of mine, because not only is it delicious – it’s also super easy. This one is super versatile too. You can use leftover chicken to make it a super quick fix meal. Or you can cook a couple chicken breasts right on in with the other ingredients, and then remove after fully cooked cut up and toss back in. To add to the versatility of this dish, it can also be made in a slow cooker. Whatever cooking method you decide will work best for you – this one is fool proof. My kids scarf it down happily sopping up any additional bits with a nice piece of crusty bread – leaving no trace of the stew on their plates. Which truly is the best compliment. Pair this recipe with a crusty baguette (or my Italian Bread recipe), and you are ready to enjoy this fabulous stew.
Ingredients: Serves: 6-8
1 tablespoon olive oil
2 carrots, pealed and sliced into rounds
1/2 cup onion, chopped
2 cloves garlic, peeled and minced
1 (28 oz) can of crushed tomatoes
2 cups chicken stock
2 tablespoons tomato paste
1 bay leaf
1-1/2 teaspoon basil
1 teaspoon thyme
1 teaspoon parsley
1 can dark red kidney beans, drained
1 -2 cups chicken, cooked and shredded or chopped
salt and pepper to taste
note* If you do not want to use crushed tomatoes you can use 2 (14.5) cans of tomato sauce, just omit the tomato paste.
In a large pan heat oil. Then add the carrots and onion cooking until softened. Add in the garlic cooking on low for another 4-5 minutes.
Pour in the tomatoes, stock, and tomato paste. Season with the herbs, salt, pepper and place bay leaf in with all ingredients.
Add in the kidney beans and chicken. Let simmer for 15-20 minutes. Remove bay leaf.
Eat and Enjoy!
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