Mediterranean Chicken Stew
INGREDIENTS
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2 teaspoons canola oil
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Four 5-ounce skinless boneless chicken thighs, trimmed of all fat
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3 cloves garlic, minced
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2 small carrots, chopped
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1 celery stalk, chopped
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1 onion, finely chopped
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3/4 cup reduced-sodium chicken broth
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1/2 cup dry white wine
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1/4 teaspoon salt
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One 14.5-ounce can petite diced tomatoes
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One 15.5-ounce can cannellini beans, rinsed and drained
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1/4 cup chopped fresh basil
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1 tablespoon grated lemon zest
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