Chicken, Artichoke and Cannellini Bean Spezzatino

I am still amazed how many recipes are out there that were either faxed or printed 10+ years ago, that still somehow make it to me to this day...that I have never heard of or tried.

Recently, one of my sister-in-laws gave me this Giada recipe.  WOW is this good.  A fair amount of ingredients, but goes together rather quick and easy.  Makes great leftovers as well.  Even though there is no pasta, it is still very filling and satisfying all in one bite.

Chicken, Artichoke and Cannellini Bean Spezzatino

Courtesy of Giada De Laurentiis

2 Tbl 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 tsp kosher salt, plus more for seasoning

1 tsp 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 Tbl tomato paste

1 tsp dried thyme

1 bay leaf

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

12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces

1 (15-ounce) can cannellini beans, rinsed and drained

In a heavy 5 or 6 quart saucepan, 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 tsp salt and 1 tsp 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 col for 5 minutes.  Cut the chicken 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.

* I also added a sprinkle of freshly grated Parmesan cheese.

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