Receta Italian Chicken, Beans and Artichoke Stew...Spezzatino...
Could you use a big bear hug? The kind where someone you love wraps you up in their arms and whispers that everything is going to be okay? Well, consider this dish just that...a big bear hug in a bowl. It's comfort food that is truly comforting. Rich and savory like Cassoulet - hearty and hale like Beef Stew - yet it takes no where near the time of those dishes!
As you might have guessed, the mister and I are back to reading our many guide books on Italy...this is going to be the year folks...(either he takes me or my new husband will!) so while we're thumbing through travel books, talking about what a great job Rick Steves has, we're also stuffing our faces with Italian fare...trying to soak it all in. This recipe is actually adapted from several recipes...and you can adapt it as you see fit. I like to use bacon because of the smokiness it lends to this stew, instead of pancetta which would be more authentic. I also like to use chicken tenders instead of chicken legs...what I'm saying is, this is a very forgiving dish that allows for all kinds of changes.
- Italian Chicken, Beans and Artichoke Stew - Spezzatino
- 1 lb. bacon, cut into 1/2-inch pieces
- 2 large carrots, peeled and cut into small pieces
- 2 celery stalks, peeled and cut into small pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cans (14 oz.) chicken stock
- 1 can (6 oz.) tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 1/4 cup packed fresh basil leaves, chopped, plus more for garnishing
- 10 chicken tenders
- 3 cans (15 oz.) Cannellini beans, or other white beans, drained and rinsed
- 1 can (13.75 oz.) artichoke hearts packed in water, drained
In a large, heavy skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the same pan with the bacon grease, over medium-high heat, add the carrots, celery, onion and garlic and cook, stirring frequently, for about 5 to 7 minutes, or until vegetables begin to soften. Stir in salt, pepper, chicken stock, tomato paste, thyme, bay leaf and basil; mix well. Add the chicken tenders and cook over medium heat, uncovered for 10 minutes, then cover, reduce heat to simmer and continue cooking for an additional 10 minutes. Add the beans and artichoke hearts and reduce heat to simmer. Simmer for 10 minutes. Taste for seasonings, and add additional salt and pepper if needed. To serve, ladle into bowls and top with a generous tablespoon (or two!) of crisp bacon and garnish with additional fresh basil. Serves 6.
"Eggs have no business dancing with stones." ~ Italian Proverb
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