Chicken Spezzatino

• 2 tablespoons olive oil
• 2 celery stalks, cut into bite-size pieces
• 1 carrot, peeled and cut into bite-size pieces
• 1 small onion, chopped
• 1 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 (14 1/2-ounce) can chopped tomatoes with their juices
• 1 (14-ounce) can reduced-sodium chicken broth
• 1/2 cup fresh basil leaves, torn into pieces
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 chicken breasts with ribs (about 1 1/2 pounds total)
• 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

1. In a heavy 5 1/2-quart saucepan, heat the oil over a medium flame.
2. Add the celery, carrot, and onion, and saute until the onion is translucent, about 5 minutes.
3. Add the salt and pepper.
4. Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
5. Add the chicken and press to submerge.
6. Bring the liquid to a simmer.
7. Reduce the heat to medium-low and simmer gently, uncovered, turning the breasts over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes.
8. Add the kidney beans and simmer until the chicken is cooked through and the liquid has reduced to a stew consistency, about 10 minutes.
9. Discard the bay leaf.
10. Let the chicken cool for 5 minutes.
11. Discard the skin and bones and cut the meat into bite-size pieces.
12. Return it to the stew and bring to a simmer.
13. Add salt and pepper to taste.

olive oil, celery stalks, carrot, onion, salt, freshly ground black pepper, tomatoes, chicken broth, fresh basil, tomato paste, bay leaf, thyme, chicken breasts, kidney beans

Taken from www.epicurious.com/recipes/food/views/chicken-spezzatino-376726 (may not work)