Tomato Basil Chicken Stew

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  fine sea salt and freshly ground black pepper
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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  8 oz Mushrooms, Cremini
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  4 Garlic(12g)
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  2 tbsp Tomato Paste
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  1.5 lbs Potato, Yukon Gold
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  28 oz Tomato, Canned, Crushed
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  2 cup Low Sodium Chicken Broth
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  1 tsp Oregano, Dried
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  1 1 bay leaf
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  0.5 tsp Red pepper flakes
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  0.5 cup Basil, Fresh
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  0.5 cup Cream, Heavy Whipping
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken breast with salt and pepper, then add to the pot in a single layer. Sear for 3–4 minutes per side until lightly golden, then transfer to a plate and set aside.
2. 2Add the onion and carrots to the pot and cook for 5 minutes over medium-high heat, stirring occasionally, until softened. Add the mushrooms and cook for another 3 minutes, stirring occasionally, until lightly browned.
3. 3Stir in the garlic and tomato paste and cook for 1 minute over medium-high heat, stirring constantly, until fragrant.
4. 4Add the potatoes, crushed tomatoes, chicken broth, dried oregano, and red pepper flakes to the pot. Stir to combine, then return the chicken to the pot. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25–30 minutes until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
5. 5Remove from heat and stir in the fresh basil and heavy cream until combined. Taste and season with additional salt and pepper as needed.
6. 6Divide the stew evenly into 6 airtight containers while hot, then allow to cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a container in a saucepan over medium heat for 5–7 minutes, stirring occasionally, until heated through. Ladle into a bowl, top with extra fresh basil and grated Parmesan if desired, and serve warm.