Photo Credit: Elizabeth Newman
Recipe by Giada De Laurentiis, Alex Guarnaschelli and Valerie Bertinelli AKA The Three Italian Chicks.
This recipe is a perfect example of how a dish can be hearty comfort food, but still remain light and not weigh you down. It’s a pantry meal at its finest, with canned chickpeas and tomatoes on the forefront. This is the recipe that Alex Guarnaschelli, Valerie Bertinelli and I taught a home cook to make on a Skype call. It was so much fun, and the dish looked so great, we decided to write up the recipe so anyone can try it! Just remember to taste along the way and adjust seasoning as needed. Watch the video of us here!
Chicken with Chickpea and Tomato Ragu
- 2 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup olive oil divided
- 1/2 onion sliced into half moons
- 2 garlic cloves peeled and sliced
- 1 small fennel trimmed and sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder plus more to taste (garlic salt would also work here)
- 1 28 ounce can whole San Marzano tomatoes
- 1 teaspoon red wine vinegar or apple cider vinegar
- 1 15 ounce can chickpeas, drained and rinsed
- 1 to 2 tablespoons unsalted butter
- 1/3 cup torn basil leaves
- Freshly grated parmesan cheese if desired
- In a small bowl toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil. Set aside.
- Heat a medium dutch oven over medium heat. Add 2 tablespoons of olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often for 3 minutes or until the vegetables are beginning to soften and are fragrant. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook for another 3 to 4 minutes or until the vegetable are translucent and beginning to brown slightly. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium sized pieces. Simmer for 10 minutes while you start the chicken.
- Meanwhile, heat a medium skillet over medium high heat. Add the remaining tablespoon of olive oil and heat an additional 30 seconds. Add the chicken to the hot pan cook undisturbed for 3 to 4 minutes or until deep golden brown. Flip the chicken and cook an additional 3 to 4 minutes or until the chicken is evenly browned on both sides. Carefully ladle the tomato mixture over and around the chicken breasts, reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook for 2 more minutes to heat through. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with parmesan cheese.