Monday, January 6, 2014

Peasant Veggie Chicken Stew

2 Tbsp. olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch pieces
4-5 parsnips, peeled and cut into chunks
3 carrots, peeled and cut into chunks
1 onion, chopped
2 stalks of celery, chopped
1 large clove of garlic, pressed with a garlic press or finely minced
1/2 c. white wine
14 oz. can low-sodium chicken stock
14 oz. can diced tomatoes
2 Tbsp. tomato paste (I used the double strength from a tube)
16 oz. can kidney beans, drained and rinsed
1 sprig fresh rosemary
2 sprigs fresh thyme
Salt and Pepper to taste
2-4 cups of chopped kale

In a large Dutch oven, saute' chicken in 1 Tbsp. olive oil until brown. Remove from pan, add the other tablespoon of olive oil and saute parsnips, carrots, onion, celery and garlic until onion is translucent. Put the chicken back into the Dutch oven. Add white wine and stir until the brown bits on the bottom start to loosen up. Add chicken stock, tomatoes, tomato paste, kidney beans, fresh herbs, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender and chicken is cooked.

Remove stem of rosemary and add the kale. Stir until kale is mixed in. Cover again and cook for 10 more minutes until kale is wilted. Adjust salt and pepper.

Serve in big bowls with lots of crusty bread for sopping up the juice.


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