Spezzatino? (You Do, and You'll Clean It Up!)

I caught an episode of Giada at Home the other day, and she made something called a "spezzatino,"  which was basically Chicken, Artichoke, and Cannelini Bean Stew. And of course, I converted the recipe to be made in my magic pot! As the weather is soon to turn frigid again, this dish is delicious, healthy, and will stick to your ribs until spring makes a proper--and less capricious--return.

Chicken, Artichoke and Cannellini Bean Spezzatino
(Source: Adapted from Giada de Laurentiis via Food Network)

4 cups chicken stock
1 small can tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
1 teaspoon kosher salt
1 teaspoon black pepper
1 sprig of rosemary
1 bay leaf
pinch of red pepper flakes
2 lbs. boneless, skinless chicken thighs
2 tablespoons olive oil
8 oz. bacon, diced into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, large dice
1 onion, diced
4 cloves garlic, peeled and minced
1 can artichoke hearts, drained chopped into 1/2-inch pieces
2 (15-ounce) cans cannellini beans (or butter beans), rinsed and drained
1/2 cup chopped fresh parsley*

Add the stock, tomato paste, oregano, basil, thyme, salt, pepper, rosemary, bay leaf, and red pepper flakes to the Instant Pot and stir well to combine. Submerge the chicken thighs and cook on poultry for 15 minutes, then do a quick release.

Meanwhile, add the olive oil to a skillet, cook the bacon, and reserve the crispy pieces. Then sauté the carrots, celery, onion, and garlic in the bacon fat until the onion is tender.

Remove cooked chicken from the broth to cool. Add the sautéed veggies, artichokes, and beans to the IP and cook on low sauté until the carrots are tender. Remove the bay leaf and rosemary stem. Cut the chicken into one-inch pieces and add it and the fresh parsley* to the pot. Taste to correct seasonings. Serve the stew garnished with the reserved bacon pieces.

*A few handfuls of fresh spinach or basil would also be nice.