Taste

From the Kitchen of Dean Cacciatore

By 

Garbanzo Bean & Chicken Stew

My grandmother would make this in the fall and winter months and always had around the holidays. It’s great comfort food and packed with nutrients and protein to keep you energized for all the holidays. She used to kick it up a notch by adding shredded fresh buffalo mozzarella in the bottom of the bowl before pouring in the stew. Totally optional, but highly recommended. Buon Appetito!

INGREDIENTS

  • 4 tablespoons olive oil, divided
  • 2 skinless, boneless skin on chicken breasts
  • 4 cups of chicken broth
  • 1 cup dry white wine
  • Kosher salt
  • 3 large garlic cloves, minced
  • 1/2 cup of diced sweet onion
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons tomato paste
  • 1/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 1/2 cup crushed tomatoes
  • 2 cups 1” cubes ciabatta cubed bread
  • 1/4 cup of grated pecorino romano cheese
  • 3 tablespoons coarsely chopped flat-leaf parsley

PREPARATION

Heat 2 tablespoons oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8-10 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute. Add garlic, onion and cook, stirring often, until fragrant, 30-60 seconds. Add thyme, tomato paste, and red pepper flakes. Stir until a smooth paste forms, about 1 minute, then add wine. Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups chicken broth. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.

Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Remove the skin and shred chicken; add to stew. Add crushed tomatoes. Stir in remaining 2 tablespoons oil; simmer for 1 minute. Season with salt and fresh cracked pepper. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley, basil and sprinkle of pecorino romano cheese.