- 2 tbs extra virgin olive oil
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 1 small onion, chopped
- kosher salt and black pepper to taste
- 1 (14.5oz) can of diced tomatoes
- 1 (14.5oz) can of chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 1 tbs tomato paste
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 1 lb boneless, skinless chicken breast
- 1 (15oz) can kidney beans, drained and rinsed
- Heat the oil in a large sauce pan over medium heat. Add the celery, carrot, onion, salt and pepper. Saute until vegetables are soft. About 5 minutes.
- Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf and thyme.
- Add the chicken breasts t0 the mixture and press to submerge.
- Bring the stew to a simmer, reduce the heat to medium-low and simmer gently, uncovered until the chicken is almost cooked through, about 25 minutes.
- Turn the chicken over during cooking and stir occasionally.
- Using tongs, transfer the chicken breasts to a plate and set aside for 5 minutes to cool.
- Add the kidney beans to the pot, and simmer until the liquid has reduced into a stew consistency. About 10 minutes.
- Meanwhile, shred the chicken or cut into bite sized pieces.
- Return the chicken meat to the stew and heat through.
- Season with salt and pepper to taste.