Ingredients

• 1 ½ lb Chicken Breast

• 2 cups Chicken Stock

• ½ tsp Dried Rosemary

• ½ tsp Thyme

• ½ tsp Oregano

• 3 tbsp Butter

• 5 medium-sized Tomatoes

• 2 Bay Leaves

• 3-4 cloves of Garlic

• 1/2 of a medium sized Onion

• 3 Celery Stalks 

• 1 Carrot

• Basil

• 1 can of Cannellini Beans

• 1 tbsp Tomato Paste

• Parmigiano- Reggiano

• Salt

• Fresh Ground Pepper

• Olive Oil

How to Prepare

1. Chop onion, celery, garlic and carrots finely to create the sofrito

2. Use 1 cast iron fry pan and 1 cast iron stew pot and place on stove top

3. Turn pot's stove temperature to Low-Medium

4. Add olive oil and sofrito mix into pot then stir well (add pot top to allow mix to sweat)

5. Use parchment paper to cover cut block

6. Place chicken on paper then begin cutting chicken into pieces

7. Season the chicken with salt and pepper all sides

8. Add 3-4 tbsp of olive oil to bottom of panned warm stove top to Low-Medium

9. Add chicken to pan and allow all sides to darken

10. Check sofrito for tenderness and then stir well

11. Once the sofrito is cooked to liking add Thyme, Rosemary and Oregano and stir well

12. Raise temp of pan to High for 2-3 minutes

13. Add chicken broth, bay leaves and tomato paste to pot and allow to cook

14. Check back in with your chicken in the pan and keep stirring well

15. Chop tomatoes and basil and add to pot, also add your beans and a pinch of salt and pepper

16. Stir the mixture in pot well and turn heat to Medium and add top

17. Once chicken begins to start turning brown add butter and stir well in pan, once butter melts turn off the heat

18. After about 20 minutes, check back in to your pot

19. Remove bay leaves and add chicken to pot and turn heat to low

20. Let stew set for about 10 minutes on low heat

21. Pour into a bowl and add the grated parmesan cheese, Enjoy!