Woman's Day Tuscan Chicken and Bean Stew

Dinner doesn't get much more frugal than this meal.

Feel free to add your favorite herbs and spices to jazz it up a bit.

olive oil
2 boneless skinless chicken thighs
1/2 onion, chopped
small handful baby carrots, chopped
2 garlic cloves, chopped
1 cup canned diced tomatoes
1 cup chicken broth
1/2 cup dried white beans, cooked and drained (I used Great Northern)
salt and pepper to taste

Heat oil in a Dutch oven over medium high heat. Add chicken and brown well on both sides.

Stir in onion and carrots and cook about 5 minutes or til veggies soften. Add garlic and cook about 1 minute. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium low. Cover and simmer 30 minutes, or til chicken is cooked through.

I served the stew with garlic toast.http://media-files.gather.com/images/d34/d169/d746/d224/d96/f3/full.jpg


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