My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Sunday, October 3, 2010

Chicken, Artichoke, & Cannellini Bean Spezzatino

{ Prep Time: 20 mins / Difficulty: Intermediate / Yields: 4-6 servings }

2 Tbsp extra virgin olive oil
1 (4 oz) piece pancetta, diced into 1/4" pieces
2 medium carrots, peeled & cut into 1/2" pieces
2 celery stalks, thinly sliced
1 onion, diced
3 garlic cloves, halved
1 tsp kosher salt + more to taste
1 tsp freshly ground black pepper + more to taste
2 (14 oz) cans low sodium chicken stock
1/2 cup fresh basil leaves, chopped & packed
2 Tbsp tomato paste
2 tsp dried thyme
1 bay leaf
2 skinless chicken breasts with rib meat 
1 (12 oz) can artichoke hearts, chopped into 1" pieces
1 (15 oz) can cannellini beans, drained & rinsed

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

Recipe inspired by Giada de Laurentiis

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