Chicken and Artichoke Spezzatino

Tuesday, October 9, 2012

Our family's fave chilly weather dinner!  I've been waiting weeks to be able to make this little gem of a meal!  It always delivers and even better it's whipped up in one pot!

Chicken and Artichoke Spezzatino
You will need:
adapted from Giada at Home

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 cups of cooked chicken breast ( we use precooked whole chicken to make it easy)
1 15 oz can of artichoke hearts, drained and chopped
1 (15-ounce) can cannellini beans, rinsed and drained

To Make
In a heavy 5 or 6 quart saucepan( I use a Dutch Oven) , 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.

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