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.


★★★★★ 1 vote

4 at $2.04 per serving
20 Min
30 Min


  • 1/4 c
    all purpose flour
  • 1/4 tsp
    salt and pepper
  • 1 pkg
    2 lbs chicken thighs, skinned removed
  • 2 tsp
  • 1 medium
  • 2 medium
  • 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

How to Make Tuscan Chicken and Bean Stew


  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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