Chicken - Chicken Stew

2 T olive oil
2 stalks celery, cut into bite-sized pieces
1 carrot, peeled, cut into bite-sized pieces
1 small onion, chopped
S & P
1 14 1/2 oz. can chopped tomatoes
1 14 oz can low salt chicken broth
1/2 cup fresh basil leaves, torn in pieces
1 T tomato paste
1 bay leaf
1/2 t dried thyme
2 chicken breasts with ribs (abt 1 1/2 pounds)(I used thighs)
1 15 oz can organic kidney beans, drained (rinsed if not organic)

Heat oil in heavy 5 1/2 quart saucepan over med heat. Add celery, carrot, and onion. Saute until the onion is translucent, about 5 minutes. Season with s & p. Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, thyme. Add meat, press to submerge.

Bring the cooking liquid to a simmer. Reduce heat to med-low and simmer gently, uncovered, until chicken is almost cooked through, turning the meat over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken to work surface and cool for 5 minutes. Discard the bay leaf. Add kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard skin and bones from chicken. Shred or cut meat into bite-sized pieces. Return the meat to the stew. Bring to a simmer, season with s & p. Ladle into serving bowls and serve with bread.

4 servings.