tuscan chicken and bean stew
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.
prep time
20 Min
cook time
30 Min
method
---
yield
4 at $2.04 per serving
Ingredients
- 1/4 cup all purpose flour
- 1/4 teaspoon salt and pepper
- 1 package 2 lbs chicken thighs, skinned removed
- 2 teaspoons oil
- 1 medium onion
- 2 medium carrot
- 2 cloves garlic, finely chopped
- 1 cup 14.5 oz diced tomatos , drained
- 1 can 14.5 oz reduced- sodium chicken broth
- 1 can cannellini beans, rinsed and drained
How To Make tuscan chicken and bean stew
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Step 1Heat 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.
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Step 2Stir 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.
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Step 3Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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