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Pesto Kissed Tuscan Chicken and Olive Stew 


  • 4 Tablespoons olive oil
  • 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
  • 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


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

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