Spezzatino: Italian Chicken Stew, Easy Comfort Food
What I like best about this spezzatino recipe, is that it is easy to make, but tastes like you have been in the kitchen all day. The crispy pancetta sprinkled on top adds another dimension to an all ready flavorful dish!
Spezzatino
I am sharing one of my favorite recipes with you, Chicken spezzatino. Spezzatino is Italian for stew. With that in mind it is no wonder that spezzatino is a hearty, flavorful crowd pleaser of a soup.
I have made this spezzatino countless times for friends, family, and children. Yes, children! I honestly believe it the crispy, salty, little bits of pancetta that sway them. God knows it is not the vegetables!
This recipe has become a winter comfort food in our house and my most requested dish to bring to a friend.
I hope you find it just as wonderful as we do!
Spezzatino Ingredients
The great thing about soups and stews is that they utilize easy to find ingredients and many of those ingredients are vegetables.
Here is what you will need for this recipe:
- Olive Oil
- 4oz Pancetta Package already diced. You will probably find it in the deli area of your grocery with the high grade salami and such.
- 3 Carrots
- 2 Celery Stalks
- 1/2 Onion, yellow
- Minced Garlic
- Salt
- Pepper
- Better Than Bouillon, low sodium roasted chicken base- could substitute with 48 oz of low- sodium Chicken Broth or Stock.
- Fresh Basil leaves
- 6 oz Tomato Paste
- Dried Thyme
- 2 Bay Leaves
- Dried Oregano
- 2 Chicken Breast with Rib Meat
- 14 oz Canned Artichoke Hearts
- 15 oz Cannellini Beans-Could substitute with White Northern Beans
Hot Cooking Tips
Having made this for so many years I’ve had my share of hiccups- hopefully this list will help answer any questions you may have.
Pancetta:
I have almost always found it near the deli section. I prefer the 4 oz clam shells where it is already diced. If you can not find that- then they will probably have some behind the deli counter that they will slice for you and then you can dice it at home.
If you get your pancetta from behind the deli counter have them slice it thick.
Carrots and Celery:
I prefer to slice my carrots into circles and slice my celery- it gives a more rustic look. But feel free to slice or dice any way you would like- it won’t affect the flavor.
Organic Better than Bullion:
Is all natural and so flavorful- so I love to use it in place of bouillon. It’s easy to store and makes a great replacement for broth or stock. It also comes in beef, mushroom, turkey, lobster, and vegan varieties.
I also love adding a little to mashed potatoes for a little more flavor.
Find Organic Better than Bullion here!
Basil:
Fresh- fresh basil is the only way to go with this recipe. I have tried dried basil and the consensus was that the texture was off and the favor was not as deep.
Also- the basil leave will need to be julienned. If you are unfamiliar with how to julienne basil- here is a great video. It is super easy. Lastly- you can stack much more basil than the six in the video. 🙂
Artichoke Hearts:
I often find canned artichoke hearts with the other canned veggies. If you cannot find them there- frozen artichoke hearts will also work well in this dish.
Cannellini Beans:
These are my favorite bean for this recipe- but occasionally I can’t find them. A good replacement is White Northern Beans.
Regardless of the bean you use- rinse them well before adding to the stew. Rinsing the beans gets rid of excess starch and salt.
Chicken Breast with Rib Meat:
While you can make this with plain old chicken breast- using Chicken Breast that are still on the rib bone will provide added flavor and nutrients. The texture of chicken breast still on the bone it better too.
Organic:
This recipe can very easily be made organically.
Later, No Problem
Don’t be afraid to make this soup ahead of time. I make it for dinner parties. I’ve brought it to a sick friend or one who has just had a baby. Every time, I hear it was amazing.
So, go ahead make it the night before. Throw it in a crock pot or reheat it on the stove the next day for an amazing, comforting, hearty soup after a long day at work.
Spezzatino: Italian Chicken Stew, Easy Comfort Food
Course: First or MainCuisine: ItalianDifficulty: Easy8
servings15
minutes1
hour5
minutesIngredients
2 Tbsp Olive Oil
1- 4oz Pancetta Package already diced. You will probably find it in the deli area of your grocery with the high grade salami and such
3 Carrots Chopped into circles.
2 Celery Stalks Sliced, not too chunky
1/2 Yellow Onion, diced
1 Tbsp Minced Garlic , Slightly heaping
1 tsp Salt, More as you see fit
1 tsp Pepper, More as you see fit
2 Tbsp Better Than Bouillon, low sodium roasted chicken base, follow directions. *Could substitute with 48 oz of low- sodium Chicken Broth or Stock.
1 Cup Fresh Basil leaves, packed
6 oz Tomato Paste
2 tsp Dried Thyme
2Â Bay leaves
1 tsp Dried Oregano
2Â Chicken Breast with Rib Meat
14 oz Canned Artichoke Hearts, drained and rinsed Cut into 4th or smaller.
15 oz Cannellini Beans, *Could substitute with White Northern Beans
Directions
- Everything you do will be taking place in the same soup pot.
Before you start, grab a plate with a paper towel on top and a slotted spoon, if avaliable. This will be for the cooked pancetta.
Heated your olive-oil and pan on medium heat. Add your pancetta. Cook until it is crispy and brown. Baby sit the pancetta as you would bacon. It cooks quickly.Â
Once crispy and brown, using a slotted spoon, place the pancetta on the paper towels. Put it aside.
Maybe hide it from yourself and little fingers, until you are ready to use it at the end. - Drain about half of your pancetta grease.
Into your pancetta grease / olive oiled pot, add your onion, garlic, chopped carrots, celery, bay leaves, salt and pepper.Â
Cook until the onion is translucent. Stirring the mixture frequently- so that the garlic and onions do not burn. - Add the Better than Bullion liquid or chicken stock, tomato paste, thyme, oregano, and chicken.
Making sure that the chicken is submerged. If not, add some water. It’s like making chicken soup, but fancier.
Bring it to a simmer. Allow to simmer, uncovered for about 20 minutes. Turning the chicken and stirring occasionally. - While the chicken and veggies simmer, slice your basil.
An efficient way to do this is to stack several basil leaves on top of one another. Roll them long ways, kind of like a burrito, hold it down gently on the cutting board, and slice ribbons from top to bottom.
Set aside. - Add your cannellini beans, cut artichokes,and basil to the soup.
Cook until the chicken has cooked through. Once the chicken has cooked through, remove it and allow it to cool, about 10 minutes.
Allow the soup to continue to simmer. - Once the chicken is cool enough to be handled, remove the meat from the bones, and cut the chicken into bite-size pieces.
Add the chicken back to the soup and cook for another 5 to 10 minutes. - While the chicken is warming back up, use this time to add salt and pepper to taste.
Once it’s done, remove the bay leaves.
At this point you can serve your spezzatino, or you can serve it later. I have made it ahead of time so often. I feel it tastes even better when reheated and served later.- When the time comes for you to serve the spezzatino, once ladled into a bowl, don’t forget to garnish with pancetta. Your taste buds will thank you for it.
Notes
- Serve with a crusty italian bread, sour dough, or french baguette.
Cooking Tools For the Job:
