Chicken Spezzatino.

One pot meals are my favorites because they are super easy to make and clean up.
This Italian chicken stew recipe came from Giada de Laurentiis's book, Everyday Italian.

You can check out Giada's updated version with artichokes here.

I used the recipe from her cookbook.  If you have it, you know there's no picture of her chicken spezzatino, so here are mine, along with a very quick version of the recipe:

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add a chopped carrot, 2 chopped celery stalks, and 1 chopped onion.  Saute.

Add salt and pepper to taste and 1 can of chopped tomatoes, 14 ounces of chicken broth, a handful of chopped fresh basil, 1 tablespoon of tomato paste, a bay leaf, and 1/2 teaspoon of dried thyme.  Add 2 raw chicken breasts on the bone and bring to a simmer.

Reduce heat to medium low and simmer gently, turning the chicken over to cook through, about 20 minutes.

Add 1 can of drained and rinsed kidney beans and simmer another 5-10 minutes until the stew is thickened.

Remove the chicken and separate the meat from the bones.  Add the chicken to the stew and serve!