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.
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.
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