Well, I had planned to post another cookie this week, but what I chose to make did not turn out web-worthy, visually. Tasted great, but looked pretty bad. Bad enough to be called fugly. I will try it again sometime, but for now, here's a great recipe for a simple and yummy chicken stew.
I found this recipe when JD was trying the whole Atkins/South Beach thing, so I was looking for meals that were filling but without the usual carb-heavies (potatoes, pasta, etc.). This is so good it is a regular meal for us now, years after the low-carb idea (thankfully) left our house.
adapted from a recipe by Giada DeLaurentiis
2 TB olive oil
2 stalks celery, cut into bite sized pieces
1 carrot, peeled and cut into bite sized pieces
1 small onion, chopped
salt and pepper
1 14-1/2 can diced tomatoes (I used a quart jar of home-canned tomatoes)
2 cups low-sodium chicken broth
1/2 cup fresh basil leaves, torn into pieces (I didn't have fresh, so I substituted 1 tsp Italian seasoning and omitted the thyme)
1 TB tomato paste
1 bay leaf
1/2 tsp dried thyme
2 bone-in chicken breast halves
1 can kidney beans, rinsed and drained
In a large saucepan or pot over medium heat, saute the onion, celery and carrot with the olive oil until the onion is translucent.
Season with salt and pepper. Add the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press down to submerge in the liquid.
Bring to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally and turning the chicken over once, until the chicken breasts are nearly cooked through, about 25 minutes. Remove the chicken breasts and set aside to cool. Remove and discard the bay leaf. Add the kidney beans to the pot and simmer for 10 minutes.
Remove the skin and bones from the chicken. Using two forks, shred the chicken and return to the pot. Simmer gently until the chicken is done. Taste and add salt and pepper as needed.
Do you have any favorite soup or stew recipes?