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Chance's Chicken Spezzatino

Rated as 4.28 out of 5 Stars
4

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

1 h 10 m servings 374
Original recipe yields 6 servings (6 bowls)

Directions

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  1. 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.
  2. 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.
  3. 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).
  4. 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


Per Serving: 374 calories; 15.5 18 40.4 94 2936 Full nutrition

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Reviews

Read all reviews 43
  1. 53 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 o...

Most helpful critical review

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...

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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...

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 o...

It was easy and surprisgly tasty. Added egg noodles after removing chicken for about 7 minutes and returned chicken to finish. Thickened it nicely.

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 the...

my husband loved it.. I thought it was tasty but way too salty. going to try is again with half as much salt

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. ...

Very VERY salty. I will make it again, using less salt. It had great potential

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...

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 5-6o...