Chicken Stew

A rustic chicken stew with potatoes, carrots, celery, tomatoes, sage and thyme.

Ingredients

• 2 lbs Bone-In Split Chicken Breasts
• 1 lb Russet Potatoes Chopped
• 3 Ribs Celery Chopped
• 2 Medium-Sized Carrots Cut into Coins
• 1 Medium Yellow Onion Chopped
• 1, 14.5 oz can Diced Tomatoes
• 2 Tbsp Tomato Paste
• 2 qts Chicken Broth
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 5 Fresh Sage Leaves Chopped
• 2 Tbsp Extra Virgin Olive Oil
• Kosher Salt to Taste
• Black Pepper to Taste

Method

1. COOK THE VEGETABLES: Heat the olive oil in a 6-qt Dutch oven or stock pot over medium heat. Add the onion, carrots and celery. Season with salt and pepper and cook, stirring, for 5 minutes. Stir in the tomato paste.
2. BUILD THE STEW: Add the potatoes, diced tomatoes, sage, thyme and bay leaf. Stir to combine. Add the chicken breasts and pour in the broth, making sure the chicken is submerged.
3. SIMMER: Bring to a boil, then reduce the heat to maintain a simmer. Cook for 30–35 minutes, until the chicken reaches 165°F.
4. PICK THE CHICKEN: Remove the chicken and cool for 5 minutes. Take the meat off the bones and cut into bite-sized pieces.
5. FINISH: Return the chicken to the stew. Discard the bay leaf and season to taste with salt and pepper.