TUSCAN CHICKEN AND BEAN STEW

Tuscan Chicken and Bean Stew image

Provided by NIKKI SMITH

Time 50m

Number Of Ingredients 10

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1/4 c all purpose flour
1/4 tsp salt and pepper
1 pkg 2 lbs chicken thighs, skinned removed
2 tsp oil
1 medium onion
2 medium carrot
2 clove garlic, finely chopped
1 c 14.5 oz diced tomatos , drained
1 can(s) 14.5 oz reduced- sodium chicken broth
1 can(s) cannellini beans, rinsed and drained

Steps:

1. Heat oven to 350 F. In a bowl, combine flour with salt and pepper. coat chicken in flour mixture. heat oil in the ducth oven.( or a pan that goes in the oven) Add chicken and brown, Remove chicken to a plate.
2. Stir onion and carrots into the dutch oven with drippings. Cook: stirring 4 minutes or until onion soften. Add garlic and cook 1 mintues. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to 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.