Chicken Artichoke And Cannellini Bean Spezzatino Recipes

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CHICKEN, ARTICHOKE AND CANNELLINI BEAN SPEZZATINO



Chicken, Artichoke and Cannellini Bean Spezzatino image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 16

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

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.

GIADA'S CHICKEN SPEZZATINO (STEW)



Giada's Chicken Spezzatino (stew) image

This Italian stew makes a great, filling, healthy supper. Serve with biscuits to dip in. Adapted from Everyday Italian by Giada De Laurentiis.

Provided by Karamia

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 celery ribs, chopped
1 carrot, peeled and chopped
1 small onion, chopped
1 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste
14 1/2 ounces chopped tomatoes, undrained
14 ounces reduced-sodium chicken broth
1/2 cup fresh basil leaf, torn
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme
2 chicken breasts, with ribs (about 1 1/2 lbs)
15 ounces kidney beans, rinsed and drained

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!

Nutrition Facts : Calories 328.9, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1036.1, Carbohydrate 25.9, Fiber 7.4, Sugar 7.1, Protein 24.4

CHICKEN, ARTICHOKE, AND CANNELLINI BEAN SPEZZATINO



Chicken, Artichoke, and Cannellini Bean Spezzatino image

Categories     Bean     Chicken     Stew     Low Sodium     Artichoke     Simmer

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 garlic cloves, halved
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
2 (14-ounce) cans low-sodium chicken broth
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained

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.

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