Chance's Chicken Spezzatino

Ingredients

• Pancetta Bacon Topped Oven Roasted Turkey Breast

  Boar's Head

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 cloves, minced or 12g

• Pepper

  Spices, black

  1 tbsp or 6g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Marinated Artichoke Hearts

  Giant

  28 g or 28g

• Organic Tomato Paste

  Muir Glen

  85g

• Bone Broth, Chicken

  Pacific

  4 cup or 400g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Bacon

  Pork, cured, cooked, pan-fried

  8 strip cooked or 64g

• Extra Virgin First Cold Pressed Olive Oil

  Colavita

  3 tbs or 300g

• Light Grey Celtic

  Celtic Sea Salt

  6 tsp or 36g

Directions

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.