Wes and I are currently relishing in our cozy life at home. We would recommend a fall wedding to anyone and everyone! You have all summer for your different showers and wedding associated parties, getting tan and in shape is easy and fun, and you get to really enjoy your engagement when it is beautiful out and you find any reason to celebrate. Then you have all fall and winter to just relax, hide under sweaters, and be able to stay in without having to justify it to yourself or anyone else. Bliss.
This was one of our first cooking projects as we transition into fall... and it kept us full and happy for a good part of the weekend and week. Love me some leftovers! It is such a simple stew, with hearty fall ingredients, and we will certainly be making it again and again until we resurface in the spring :)
4 Boneless skinless chicken breasts
1/2 cup chicken stock
2 large parsnips, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
4 cloves garlic, finely chopped
2 28 oz & 1 14 oz cans whole tomatoes & juice
1/2 teaspoon crushed red pepper flakes
1/2 cup roughly chopped basil
1 tablespoon salt
1 teaspoon pepper
Extra virgin olive oil
Heat 3 tablespoons of olive oil in a large heavy bottomed pot over medium high heat. Add the chicken breasts and the chicken stock, cover, and let simmer for 15 minutes. Only remove the lid once halfway through to flip the chicken. Once the 15 minutes is up, move the chicken to a plate and let cool before shredding! Shred with two forks and set aside.
To the same pot, over medium heat, add the onion, carrots, celery, and parsnips. Saute for 7-8 minutes, until the onion is translucent. Add the chopped garlic, and saute for an additional minute or two until fragrant.
Add in the tomatoes, red pepper flakes, salt & pepper, and shredded chicken, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce the heat to low and simmer covered for 15 minutes. Turn the heat off, stir in the roughly chopped basil, and serve!