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Tuscan Chicken & Bean Stew

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Posted By: MomsDiner
Posted In:  Soups/Chilis
Page Views:  1522 views
Preparation Time:  10 minutes
Cooking Time:  35 minutes
Course: soups
Cusine: european

Ingredients

By Jackie Plant from Woman's Day | February 17, 2010

Ready in just 35 minutes, this stew tastes like it’s been simmering on the stove all day, with a robust blend of chicken thighs, cannellini beans, carrots and onion in a tomato-laced broth.

1/4 cup all-purpose flour
1/4 tsp each salt and pepper
1 pkg (about 2 lb) chicken thighs, skins removed
2 tsp oil
1 medium onion, diced
2 carrots, cut into 1/2-in. chunks
2 garlic cloves, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 can (14.5 oz) reduced-sodium chicken broth
1 can (19 oz) cannellini beans, rinsed and drained

Directions

1. Heat oven to 350°F. In a bowl, combine flour with salt and pepper. Coat chicken in flour mixture. Heat oil in Dutch oven. Add chicken and brown. Remove chicken to a plate.

2. Stir onion and carrots into Dutch oven with drippings. Cook, stirring, 4 minutes or until onions soften. Add garlic and cook 1 minute. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to a 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.

www.womansday.com

 

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