Thursday, October 18, 2012

Chicken Spezzatino

Flu season is sneaking up on us.

Will you be getting a flu shot? I'm getting mine on Tuesday. There's an orthodontist that my office refers to, and his practice throws a Flu Shot Party every year to hob-nob with all of the general dentists.

I haven't been sick since 2008 I think, but this stew makes me think of the kind of chicken soup you'd want if you were sick. This is another recipe from cookbook de Giada.

I have never cooked chicken this way before. I've boiled it to make chicken salad, but it was skinless/boneless chicken. The meat is really juicy and tender, and I LOVE LOVE LOVE that there aren't any noodles or cheese in this dish, and it still tastes satisfying.  Not that I love soup with cheese.

I like to keep note of tasty yet fulfilling, healthful dinners in mind that aren't made with carbohydrates or cheese.

I hate this really long title that's in the cookbook. That's why I shortened it. I don't like it when a recipe title is really a list of all the ingredients. But here is the official title:

Chicken, Artichoke, and Cannellini Bean Spezzatino

  • 2 tablespoons olive oil 
  • 1 (4-ounce) piece pancetta , diced into 1/4-inch pieces
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 2 celery stalks, thinly sliced
  • 1 onion, diced
  • 3 cloves garlic, halved
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 (14-ounce) cans low-sodium chicken stock 
  • 1/2 packed cup fresh basil leaves, chopped
  • 2 tablespoons tomato paste 
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 bone-in, skin-on chicken breast halves (about 1 1/2 to 2 pounds total)
  • 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
  • 1 (15-ounce) can cannellini beans, rinsed and drained

In a heavy 5 or 6 quart saucepan , heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. 
Add the carrots, celery, onion, garlic, salt and pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf . Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. 
Add the artichokes  and the cannellini beans and simmer  until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
Remove the chicken and let cool for 5 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.
Ladle the spezzatino into bowls and garnish with the cooked pancetta.
Eat it.

PS I found frozen artichoke hearts at Trader Joe's. I think one can of artichoke hearts would work just fine though if frozen is not available to you.
Source: Giada at Home

*this is not a sponsored post and these are only my opinions.