Pesto Kissed Tuscan Chicken and Olive Stew
Ingredients
- 4 Tablespoons olive oil
- 3 bone in chicken breasts with skin, trimmed
- 1 cup fennel, diced
- 1 cup sweet onion, diced
- 1 clove garlic, chopped
- 1 1/2 teaspoons thyme
- 1 teaspoon dried rosemary
- 3 tablespoons all purpose flour
- 1-15.5 oz can diced tomatoes in sauce
- 5 cups chicken broth
- 2 Tablespoons tomato paste
- 2 bay leaves
- 1 cup California Ripe Olives, pitted, drained and cut in half
- 1-lb 13 oz. can navy or small white beans, rinsed and drained
- 8 Tablespoons prepared basil pesto
Temperature: ° F
Instructions
FIRST PLACE WINNER - POT LUCK CONTEST - LAURA LUFKIN
Heat the oil in a heavy 7 quart Dutch oven over medium heat. Season the chicken breasts with a sprinkle of salt and pepper and add to the pot, skin side down. Brown breasts for 5-7 minutes until skin is caramelized, turning to brown on all sides. Add the fennel, onion, garlic and rosemary and saute until vegetables are translucent, about 5-minutes. Reduce heat to low and stir in flour until it turns slightly brown, about 2 minutes. Stir in the tomatoes, stock, tomato paste and bay leaves. Bring to boil, then simmer for 25 minutes, uncovered, until chicken is cooked through. Transfer chicken to a cutting board and allow to cool to a workable temperature. Remove skin and bones and pull chicken into bit sized pieces, then return to pot. Add beans and olives and continue cooking for about 5 minutes. Ladle soup into serving bowls and drizzle with one tablespoon prepared basil pesto. Serve immediately.
Serves 6
Instructions
FIRST PLACE WINNER - POT LUCK CONTEST - LAURA LUFKIN
Heat the oil in a heavy 7 quart Dutch oven over medium heat. Season the chicken breasts with a sprinkle of salt and pepper and add to the pot, skin side down. Brown breasts for 5-7 minutes until skin is caramelized, turning to brown on all sides. Add the fennel, onion, garlic and rosemary and saute until vegetables are translucent, about 5-minutes. Reduce heat to low and stir in flour until it turns slightly brown, about 2 minutes. Stir in the tomatoes, stock, tomato paste and bay leaves. Bring to boil, then simmer for 25 minutes, uncovered, until chicken is cooked through. Transfer chicken to a cutting board and allow to cool to a workable temperature. Remove skin and bones and pull chicken into bit sized pieces, then return to pot. Add beans and olives and continue cooking for about 5 minutes. Ladle soup into serving bowls and drizzle with one tablespoon prepared basil pesto. Serve immediately.
Serves 6
