This recipe is from my incredibly talented friend Molly Delmonte. She is from sonoma county but is working for some of the top restraunts in New York city. This recipe can be found in her cousin's cook book, Mom-a-liscious by Domenica Catelli. If you dont have this book, get it! This recipe is a monthly menu item in this home. I absolutely love it!
Molly's Chicken Stew, Italiano Style
1 whole chicken, quartered (or any four parts you like, I use 4 chicken breasts)
2 Tblsp extra virgin olive oil
1 yellow onion, thinly sliced into half moons
3/4 cup carrots, peeled and diced medium
1 Tblsp minced garlic, about four cloves
1 1/2 cups crushed tomatoes
2 celery stalks, halved lengthwise and cubed
1 cup chicken stock (I added 2 cups to make more saucy)
pinch of salt and pepper
splash of balsamic vinegar
1/4 cup fresh basil, chopped
Season chicken well with salt and pepper.
Heat one Tablespoon of the extra virgin olive oil in a hot pan until just before smoking. Add chicken, skin side down (if using skin) and sear until golden brown. Remove chicken, drain pan, and add one Tablespoon of the extra virgin olive oil. Add onions and cook until soft, about 5 minutes. Add carrots and garlic until they begin to soften, abouit five to seven minutes. Add tomatoes and celery and let cook for a few minutes.
Remove the skin from the cooked chicken and add chicken back into stew. (I slice or cube my chicken to make easier for the kiddos to eat)
Add chicken stock and simmer for about 25 minutes. Season with salt and pepper, balsamic vinegar and fresh chopped basil. EnJOY!
