Diva Tasting: Italian Chicken Stew…

Italian Chicken Stew

3 Tablespoons Olive Oil

8 Ounces Pancetta Bacon, Diced

½ Cup Roasted Red Pepper Chopped

1 Onion, Chopped

4 Cloves Garlic, Minced

2 Tablespoons Coarse Kosher Salt, Or To Taste

1 Tablespoon Ground Black Pepper, Or To Taste

1 Tablespoon Dried Basil

1 Tablespoon Dried Thyme

1 Bay Leaf

1 (32 Ounce) Carton Chicken Broth

3 Ounces Tomato Paste

4 Large Boneless, Skinless Chicken Breasts Chopped

2 (14 Ounce) Cans Artichoke Hearts, Drained And Chopped


Step 1 Heat oil in a large pot over medium-low heat. Add pancetta; cook, stirring occasionally, until golden and crispy, about 10 minutes. Transfer pancetta to a plate lined with paper towels, with a slotted spoon; cover and set aside.

Step 2 Stir red peppers, onion, garlic, and salt into the same pot. Cook and stir, scraping up the bits from the bottom of the pan, until softened, about 5 minutes. Stir black pepper, basil, thyme, and bay leaf into the pot. Add chicken stock and tomato paste; stir well to combine.

Step 3 Place chopped chicken breasts into the pot, submerging them in the stock. Increase heat to medium and bring to a low boil. Reduce heat and simmer stew until chicken is cooked through, stirring occasionally, 15 to 20 minutes.

Step 4 Stir artichokes into the stew. Simmer stew until chicken pieces are heated through, about 5 minutes. Ladle into bowls and garnish with pancetta. You may simmer all day on low heat until ready to serve. Serve with cornbread or over polenta. Serves 6

Note: This can be done by placing all but the pancetta in a crock pot on low for 6-8 hours.

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