Serves: 4
Total Calories: 753

1 tablespoon olive oil
1 stick celery chopped
1 small green bell pepper chopped
1 medium carrot peeled and chopped
1 small onion chopped
1 cup chicken broth
2 large tomatoes (about 8 ounces) chopped
1/2 cup tomato purée
pinch dried rosemary
2 pounds chicken thighs and breasts (with bones)
3/4 cup cooked garbanzo beans rinsed and drained
1/2 cup fresh basil leaves
salt to taste
black pepper to taste
1 to 1 3/4 pound Bread Bowl

1. Heat the oil in a large heavy-bottomed pot over medium heat. Add the celery, bell pepper, carrot, and onion, and cook about 5 minutes, or until the onion is translucent.

2. Add the broth, tomatoes, tomato puree, and rosemary to the pot, and stir well. Add the chicken.

3. Increase the heat and bring the ingredients to a boil. Reduce the heat to medium-low, cover, and simmer about 40 minutes, or until the chicken is fully cooked and tender. Remove the chicken and place on a large plate to cool. Add the garbanzo beans to the pot.

4. When the chicken is cool enough to handle, remove the meat from the bones and return it to the pot. Tear the basil leaves and stir them into the stew along with the salt and pepper.

5. Spoon the stew into the bread bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 753
Calories from Fat: 346

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
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Stefatho
Spicy Southwestern Ground Beef Stew
Hot Italian Sausage Stew
Popcorn Shrimp Gumbo
Hearty Chicken Stew With Basil
Very, Very, Very Good Vegetable Stew
Chef Clyde Serda's Green Chile and Pork Country Stew
California Wine and Cheese Stew