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.