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


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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


  • 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.
  • 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.
  • 3Mash 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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About Tuscan Chicken and Bean Stew

Course/Dish: Chicken, Chicken Soups
Other Tags: Quick & Easy, For Kids, Healthy

Show 4 Comments & Reviews

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