Chicken Spezzatino Giada Recipes

GIADA'S CHICKEN SPEZZATINO (STEW)

Steps:

• Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
• Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
• Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
• Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
• Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
• Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
• Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
• Serve with biscuits for dunking and enjoy!

CHICKEN, ARTICHOKE AND CANNELLINI BEAN SPEZZATINO

Steps:

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

CHICKEN SPEZZATINO

Steps:

• 1.) Heat oil in Dutch oven over medium heat. Add carrot and onion; saute until softened (~5 mins). Stir in tomato with juice, broth, tomato paste, basil and bay leaf. Submerge chicken in the mixture. 2.) Bring to a boil. Reduce heat and simmer until chicken is cooked through (~25 mins). Transfer chicken to a cutting board; discard bay leaf. Add beans and simmer until slightly thickened (~10 mins). 3.) Discard skin and bones from chicken; cut into small pieces and return to stew. Bring to a simmer. Season with salt and pepper to taste. Serving size: 1/2-3/4 c. with pasta/bread.

CHICKEN, ARTICHOKE, AND CANNELLINI BEAN SPEZZATINO

Steps:

• In a heavy 5- to 6-quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and set aside to drain on paper towels.
• Add the carrots, celery, onion, garlic, salt, and pepper to the pan and cook until the onion is translucent, about 5 minutes. Stir in the chicken broth, basil, tomato paste, thyme, and bay leaf. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.
• Add the artichokes and cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, 10 to 15 minutes.
• Remove the chicken to a cutting board and let cool for 5 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes, or until warmed through. Discard the bay leaf. Season the spezzatino with salt and pepper, if needed.
• To serve, ladle the spezzatino into bowls and garnish with the pancetta.