Tuscan Chicken and Bean Stew
1/4 call purpose flour
1/4 tspsalt and pepper
1 pkg2 lbs chicken thighs, skinned removed
2 clovegarlic, finely chopped
1 c14.5 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
- 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.
- 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.
- Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.