Chicken and Bean Stew

Chicken and Bean Stew



2 pounds chicken thighs or 5-6 chicken breasts, boneless and skinless

1/3 cup all-purpose flour

3 Tbsp. oil

1 medium onion, cut into chunks

3 peeled carrots, cut into chunks

1 tsp. chopped garlic

14.5 oz. can diced tomatoes

1 can low sodium chicken broth

1 can cannelloni beans, drained and rinsed

¼ cup dry red wine (or more if needed to moisturize)

Preheat oven to 350 degrees. Sprinkle flour in a plate and dredge chicken pieces to coat.

Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth if necessary and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken. Bring to a boil, cover, and cook in oven for 30 minutes. Add beans. Cook for approximately 30 minutes more or until chicken is done. Serves 4-6.

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This recipe came out very tasty and has lasted us a few nights. Now if you want another new recipe, be sure to sign up for my quarterly newsletter. The next one goes out April 26 and has a bonus giveaway just for subscribers, in addition to book news and contest announcements. Visit my Website and look for the sign-up form in the left sidebar.

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