"The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side...."
INGREDIENTS
•
8 skinless chicken thighs
•
1 1/2 teaspoons olive oil
•
1 yellow onion, thinly sliced
•
2 red peppers, thinly sliced
•
2 garlic cloves, minced
•
1 (28 ounce) can peeled tomatoes
•
2/3 cup dry white wine
•
1 teaspoon dried oregano or 1 large fresh oregano sprig, chopped
•
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
•
salt and pepper
•
4 sprigs oregano (optional)