A chicken stew based on the traditional Italian stew but changed to accommodate low-carb, primal, or diabetic-friendly diets.

Lora
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large pot over medium-low heat. Add pancetta; cook, stirring occasionally, until golden and crispy, about 10 minutes. Transfer pancetta to a bowl with a slotted spoon; cover and set aside.

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  • Stir red bell peppers, onion, garlic, and salt into the same pot. Cook and stir, scraping up the bits from the bottom of the pan, until softened, about 5 minutes. Stir black pepper, basil, thyme, and bay leaf into the pot. Add chicken stock and tomato paste; stir well to combine.

  • Nestle chicken breasts into the pot, submerging them in the stock. Increase heat to medium and bring to a low boil. Reduce heat and simmer stew until chicken is cooked through, stirring occasionally, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

  • Pull chicken out of the pot and let cool until easily handled, about 10 minutes. Stir artichokes into the stew. Shred or cut up chicken into small pieces and return to pot. Simmer stew until chicken pieces are heated through, about 5 minutes. Ladle into bowls and garnish with pancetta.

Nutrition Facts

374 calories; 15.5 g total fat; 94 mg cholesterol; 2936 mg sodium. 18 g carbohydrates; 40.4 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2017
Tasty filling good for a cool winter evening this would probably be better over some pasta or polenta but since I a low-carbing it this fills the bill. I wondered about the 2 Tablespoons of salt but in the finished dish it is not overdone. I used low-sodium chicken broth and I garnished with bacon as I did not have pancetta. Other than these slight changes I followed the recipe exactly. We will have leftovers for lunch this week and I'm happy about that. Thanks for the idea. It's nice to have another way to cook blsl chicken. Read More
(6)

Most helpful critical review

Rating: 3 stars
01/02/2019
I made this dish last year. I did not add any extra salt whilst cooking. The pancetta and chicken broth had enough salt to flavor it. There was a salt shaker on the table but no one in my family added any. We reckoned the 2 tablespoons was a typo. The dish was delicious without the additional salt. Read More
(7)
58 Ratings
  • 5 star values: 31
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
01/10/2017
Tasty filling good for a cool winter evening this would probably be better over some pasta or polenta but since I a low-carbing it this fills the bill. I wondered about the 2 Tablespoons of salt but in the finished dish it is not overdone. I used low-sodium chicken broth and I garnished with bacon as I did not have pancetta. Other than these slight changes I followed the recipe exactly. We will have leftovers for lunch this week and I'm happy about that. Thanks for the idea. It's nice to have another way to cook blsl chicken. Read More
(6)
Rating: 3 stars
01/02/2019
I made this dish last year. I did not add any extra salt whilst cooking. The pancetta and chicken broth had enough salt to flavor it. There was a salt shaker on the table but no one in my family added any. We reckoned the 2 tablespoons was a typo. The dish was delicious without the additional salt. Read More
(7)
Rating: 4 stars
01/10/2017
Tasty filling good for a cool winter evening this would probably be better over some pasta or polenta but since I a low-carbing it this fills the bill. I wondered about the 2 Tablespoons of salt but in the finished dish it is not overdone. I used low-sodium chicken broth and I garnished with bacon as I did not have pancetta. Other than these slight changes I followed the recipe exactly. We will have leftovers for lunch this week and I'm happy about that. Thanks for the idea. It's nice to have another way to cook blsl chicken. Read More
(6)
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Rating: 4 stars
04/05/2017
It was easy and surprisgly tasty. Added egg noodles after removing chicken for about 7 minutes and returned chicken to finish. Thickened it nicely. Read More
(5)
Rating: 5 stars
10/31/2018
This was delicious! Even my husband who normally says "It's OK" thoroughly enjoyed it. I did add some frozen corn additional garlic & about 1 T of diced roasted hot jalapenos. So glad there are leftovers. Read More
(2)
Rating: 5 stars
01/09/2019
This was great. I read the reviews and made the following changes to suit my family's taste: I used one large orange pepper 2 cipollini onions. I omitted all but a few shakes of salt which I added when sautéing the onions pepper & garlic. I halved the pepper used a little less thyme - probably 3/4 tbs. I didn't have tomato paste so use a 6oz can of no salt tomato sauce and added a can of drained garbanzo beans alongside the two cans of artichoke hearts. Next time: I may use one less chicken breast (mine were really large) and pull back a little more on the pepper for my picky 9 year old. My husband said this is his new favorite soup! Read More
(1)
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Rating: 4 stars
01/07/2019
Didn't add any salt and only had vegetable broth to use and it was still very salty! I suggest using vegetable broth and low sodium of whatever you choose. Probably can use less pancetta 5-6oz. I added and suggest adding 1 jalapeno. It is very seasoned so I suggest using the suggested amount of seasoning or less but no salt. I added 2 chopped up Roma tomatoes which I can't say I really tasted or so take it or leave it. The frozen corn seems like a good idea and maybe some tortilla s strips. I added 3 medium sized potatoes cut in chunks when the onion peppers tomatoes etc. was added as the dish needed some starch (pasta or rice as others suggested). The boiled chicken taste rubbery to me even though it was easy. I suggest buying a rotisserie chicken and adding it at the end no skin. Read More
(1)
Rating: 5 stars
01/14/2019
This recipe is very good. I did however replaced the breast for boneless thighs. It ended up with the right texture: not too broth like nor thick like oatmeal. I did change the procedure a bit. I cubed the thighs and cooked them before the pancetta to seal the chicken. After adding the broth I added both the pre cooked chicken pieces and the pancetta to the mix and proceeded to simmer as directed. The soup was flavorful. Just keep in mind that doing this will require you to be careful with the amount of additional salt you add to the recipe. Pancetta is very salty so you can reduce the amount of salt that the recipe calls for. The broth might "taste bland" but once you take a spoonful with the pancetta the salt amount is actually just right. Read More
(1)
Rating: 5 stars
01/24/2019
my husband loved it.. I thought it was tasty but way too salty. going to try is again with half as much salt Read More
(1)
Rating: 3 stars
02/04/2019
Very VERY salty. I will make it again using less salt. It had great potential Read More
(1)