Chicken and Vegetable Stew

This hearty, healthy stew is a delicious, comforting crowd-pleaser. I tend to make this more often when it is cold out, but the lightness of the stew makes it a multi-season dish. I love that my husband loves this recipe because it is low in fat, full of protein and vitamins and he is happy to eat the leftovers a few nights in a row. Add a few red chili flakes if you want to add a little heat. Serve as is or over a little rice or bulgur.

Chicken and Vegetable Stew

Servings: 6

Prep Time: 30 minutes

Cooking Time: 35 minutes

2 tablespoons olive oil

3 large celery stalks, cut in bite-size pieces

2 large carrots, peeled and cut in bite-size pieces

1 medium yellow onion, chopped

2 cups (475 ml) chicken stock

1 14-ounce (400 g) can diced tomatoes, with juices

¼ cup fresh basil, torn

1 tablespoon tomato paste

1 bay leaf (or a bouquet garni in France)

½ teaspoon dried thyme

1 teaspoon salt

2 chicken breasts on the rib, skin on (about 1 ½ pounds/700 g)

1 15-ounce can (400 g) kidney beans, drained and rinsed

1 cup (120 g) fresh or frozen peas

Optional: shredded cheddar cheese, rice or bulgur

Prepare all the vegetables. In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add celery, carrot and onion and sauté about 5 minutes. Stir in the chicken broth, tomatoes, basil, tomato paste, bay leaf, thyme and salt. Add the chicken and nestle them in the liquid.

Bring to a simmer, reduce heat to medium-low and cover. Let simmer gently for about 30 minutes, turning the chicken breasts over half way through. Discard the bay leaf and transfer the chicken to a cutting board.

Add the kidney beans and peas to the pot and let cook for another 10 minutes. Once the chicken has cooled enough to handle, discard the chicken skin and bones. Cut the chicken into bite-size pieces and add to the pot. Cook for another few minutes, stirring gently. Ladle into bowls and serve. I like to serve it with shredded cheddar cheese and it is also good over a little rice or with a baguette. The stew will keep in the refrigerator for 3-4 days.

And bon appétit!