Italian Stew

”Spezzatino” was a new term for me. It basically means an Italian stew. While being a total comfort dish, this hearty, brothy stew has rich flavors. For this recipe, I must thank Giada and her awesome accent and pronunciation of “Spezzatino”. 

Chicken, Artichoke and Cannellini Bean Spezzatino Recipe

Chicken, Artichoke and Cannellini Bean Spezzatino   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Serves: 4-6

Ingredients

• 2 tablespoons olive oil
• 1 – 4oz piece pancetta, diced
• 2 medium carrots, peeled and cut into ½ inch pieces
• 2 celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, halved
• 1 teaspoon salt, plus more for seasoning
• 1 teaspoon pepper, plus more for seasoning
• 2 – 14oz cans low sodium chicken stock
• ½ packed cup fresh basil leaves, chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 bay leaf
• 2 skinless chicken breasts with rib meat (1- 1 ½ pounds total)
• 12oz frozen artichoke hearts, thawed, chopped into 1 inch pieces
• 1 – 15oz can Cannellini beans, rinsed and drained

Instructions

1. In a heavy 5-6 quart saucepan, heat the 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 and drain on a paper towel. Set aside.
2. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes.
3. 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.
4. Add the artichokes and the Cannellini beans and simmer until the chicken is cooked through and liquid has reduced slightly, about 10-15 minutes.
5. 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 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 into bowls and garnish with cooked pancetta.