Not an ordinary pot of chicken stew

This recipe came about from many different recipes rolled into one.  I love the deep flavor and rich hearty texture.  The rendered pancetta gives the dish a meaty, salty, complex flavor.  Do not skimp on this - you'll miss it if you do!  Oh and don't forget about the ciabatta toasts; they are like an amped up crouton crunch with a punch of flavor. 

Chicken and Artichoke Stew

 

 

Ingredients

1 2 inch piece pancetta, diced small cubes (it dices better if frozen, but not a must)

4 medium carrots, peeled and chopped

4 celery stalks, thinly chopped

1 large onion, diced

3 cloves garlic, smashed and diced

Salt to taste

Pepper to taste

2 boxes chicken stock (I like Wolfgangs, Rachel’s or homemade)

Handful of fresh basil leaves, chopped

2 tablespoons tomato paste

2 teaspoons fresh thyme (or as much as you like)

2 bay leaves

4 skinless chicken breasts (about 1 1/2 to 2 pounds total)

2 boxes of ounces frozen artichoke hearts, chopped

6 or 8 Golden potatoes cut into small cubes or Cannellini beans  

Directions

In a stew pot, cook the pancetta until brown and super crispy.  Using a slotted spoon, remove the pancetta and drain on paper towel.  Set aside.  Keep the rendered fat in the pot to cook the veggies.

Add the carrots, thyme, celery, onion, garlic, salt and pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, tomato paste, and bay leaf. Add the cubed chicken, artichokes and potatoes or cannellini and cook until it’s reduced and “stewy”.  Check for seasoning and adjust according to your taste.  

Right before serving stir in the basil.  Garnish the individual bowls with the pancetta bits and ciabatta toast.

 Ciabatta Toasts

 

 

 

One sliced loaf of ciabatta

Big bag of spinach

Garlic

Hot pepper flakes

Fontina cheese, shredded 

Heat oven to the low broil setting.  Cook the spinach, garlic, and hot pepper flakes in a pan until wilted.  Press out extra liquid

Arrange bread on baking tray, and drizzle with olive oil.  Put in oven until toasty and crispy.  Remove from oven and turn bread over.  Rub each slice with a garlic clove.  Top each slice with spinach and cheese.  Place back into hot oven until the cheese melts.  Sprinkle with cooked pancetta.