Tuesday, February 28, 2012

Chicken and White Bean Stew

This is an easy and tasty one pot meal that takes about 20 minutes to prep and pop in the oven to bake. It has your healthy veggies, celery, onions, carrots, garlic, and tomatoes. Plus cannellini beans are low-fat, high in fiber and provide a high quality of magnesium and iron.


6 boneless and skinless chicken thighs
salt and pepper to taste
1/2 teaspoon dried thyme
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
3 carrots, chopped
2 garlic cloves, minced
1 1/2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 tablespoon dried parsley
1/2 cup dry breadcrumbs
1/4 cup grated Parmesan cheese


In a large oven- proof skillet, heat oil over medium-high heat. Sprinkle chicken both sides with salt, pepper and thyme. Add chicken to skillet and cook until both sides are brown about 8 minutes. Remove chicken to a plate and set aside.
Reduce heat to medium, and add onion, celery and carrot to skillet. Cook, stirring often about 6 minutes. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any brown bits from bottom of skillet. Add diced tomatoes, beans, and parsley. Mix well. Add chicken.
Preheat oven 350 degrees F. Sprinkle bread crumbs and cheese over mixture. Bake, uncovered, for 45 minutes. Enjoy!

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