Italian Chicken Stew

INGREDIENTS

• 4 boneless chicken breasts, trimmed and cut into chunks

• All purpose flour for dredging

• 4 Tbls of extra virgin olive oil

• 1 Tbls of butter

• 4 pieces of pancetta, chopped

• 1 yellow onion, sliced

• 3 stalks of celery, cut into pieces

• 3 carrots, cut into circles

• 1green bell pepper, cut into chunks

• 1 red bell pepper, cut into chunks

• 2 small zucchini, diced

• 3 white potatoes, cubed

• 3 cloves of garlic, chopped

• 1 tsp of dried basil

• 1 tsp of dried oregano

• 1 tsp of dried thyme

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

• 1/4 cup of Italian flat leaf parsley. Chopped

• 1/2 cup of white wine

• 2 Tbls of tomato paste

• 1 28oz can of diced tomatoes

• 2 cups of chicken broth

• 1 15 oz can of peas

• 2 bay leaves

  PREPARATION

• Dredge the chicken pieces in the flour.

• Shake off excess flour and set aside.

• In a large pot, heat 2 Tbls of oil and 1 Tbls of butter.

• Add the chicken and brown.

• Remove the chicken from the pot with a slotted spoon and set aside.

• Add the remaining oil and sauté the pancetta until crisp.

• Add the onions, celery, carrots, bell peppers, potatoes and garlic and cook stirring for 2 to 3 minutes.

• Add the chicken back into the pot and season everything with the basil, oregano, thyme, salt, pepper and parsley.

• Stir in the tomato paste and cook for 2 minutes.

• Add the diced tomatoes, chicken broth, peas, zucchini and bay leaves.

• Bring everything to a boil.

• Reduce the heat to a simmer then cover and cook for 45 minutes to 1 hour, until the potatoes are soft and the chicken is cooked through.

• Remove the bay leaves before serving.

  Serves 4 to 6 people

http://www.great-chicago-italian-recipes.com