TUSCAN CHICKEN AND BEAN STEW

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Tuscan Chicken and Bean Stew image

I enjoy a nice hearty meal at times. With this recipe it keep me full for hours, and its even better as left-overs because he flavors blend together... I also love this because it budget friendly.

Provided by NIKKI SMITH

Categories     Chicken Soups

Time 50m

Number Of Ingredients 10

1/4 c all purpose flour
1/4 tsp salt and pepper
1 pkg 2 lbs chicken thighs, skinned removed
2 tsp oil
1 medium onion
2 medium carrot
2 clove garlic, finely chopped
1 c 14.5 oz diced tomatos , drained
1 can(s) 14.5 oz reduced- sodium chicken broth
1 can(s) cannellini beans, rinsed and drained

Steps:

  • 1. Heat oven to 350 F. In a bowl, combine flour with salt and pepper. coat chicken in flour mixture. heat oil in the ducth oven.( or a pan that goes in the oven) Add chicken and brown, Remove chicken to a plate.
  • 2. Stir onion and carrots into the dutch oven with drippings. Cook: stirring 4 minutes or until onion soften. Add garlic and cook 1 mintues. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to boil. Cover and cook in oven 20 minutes.
  • 3. Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.

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