A hearty and flavorful stew inspired by Italian cuisine, perfect for a comforting meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when vegetables are added.
Add the celery, carrots, and onion to the saucepan and sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking.
Stir in the garlic and cook for an additional minute until fragrant.
Avoid burning the garlic as it can turn bitter.
Pour in the fire-roasted tomatoes, chicken broth, white wine, and tomato paste. Add the basil, thyme, and bay leaf. Stir to combine.
Scrape the bottom of the pan to release any browned bits for extra flavor.
Place the chicken breasts into the saucepan, ensuring they are submerged in the liquid.
Cut the chicken into smaller pieces if needed to fit in the pan.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, turning the chicken halfway through.
Check occasionally to ensure the liquid is gently bubbling, not boiling.
Remove the chicken from the saucepan and shred it into bite-sized pieces using a fork.
Let the chicken cool slightly before shredding to avoid burning your fingers.
Return the shredded chicken to the saucepan and add the cannellini beans. Simmer for another 10 minutes until the stew thickens.
Mash some beans against the side of the pan to naturally thicken the stew.
Serve the stew hot in bowls, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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