Pesto-Kissed Chicken and Olive Stew
Ingredients
- 1/4 cup olive oil
- 3 bone-in chicken breasts with skin, trimmed
- 1 cup fennel, diced
- 1 cup sweet onion, diced
- 1 clove garlic, chopped
- 1 1/2 teaspoons thyme
- 1 teaspoon dried rosemary
- 3 tablespoons all-purpose flour
- 1 (15 oz.) can diced tomatoes in sauce
- 5 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 cup California Ripe Olives, drained and halved
- 1 (13 oz.) can navy or small white beans, drained and rinsed
- 8 tablespoons prepared basil pesto
Directions
Heat the oil in a heavy 7 quart Dutch oven over medium heat. Season the chicken breasts with a sprinkle of salt and pepper and add to the pot, skin side down. Brown breasts for 5-7 minutes until skin is caramelized, turning to brown on all sides. Add the fennel, onion, garlic, thyme and rosemary and saute until vegetables are translucent, about 5-minutes. Reduce heat to low and stir in flour until it turns slightly brown, about 2 minutes. Stir in the tomatoes, stock, tomato paste and bay leaves. Bring to boil, then simmer for 25 minutes, uncovered, until chicken is cooked through. Transfer chicken to a cutting board and allow to cool to a workable temperature. Remove skin and bones and pull chicken into bite-sized pieces, then return to pot. Add olives and beans and continue cooking for about 5 minutes. Ladle soup into serving bowls and drizzle with one tablespoon prepared basil pesto. Serve immediately.
