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Chicken and Bean Stew

Posted by Nancy J. Cohen on April 22, 2013

Chicken and Bean Stew
Chicken Beans

2 pounds chicken thighs or 5-6 chicken breasts, boneless and skinless
1/3 cup all-purpose flour
3 Tbsp. oil
1 medium onion, cut into chunks
3 peeled carrots, cut into chunks
1 tsp. chopped garlic
14.5 oz. can diced tomatoes
1 can low sodium chicken broth
1 can cannelloni beans, drained and rinsed
¼ cup dry red wine (or more if needed to moisturize)

Preheat oven to 350 degrees. Sprinkle flour in a plate and dredge chicken pieces to coat.

Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth if necessary and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken. Bring to a boil, cover, and cook in oven for 30 minutes. Add beans. Cook for approximately 30 minutes more or until chicken is done. Serves 4-6.

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This recipe came out very tasty and has lasted us a few nights. Now if you want another new recipe, be sure to sign up for my quarterly newsletter. The next one goes out April 26 and has a bonus giveaway just for subscribers, in addition to book news and contest announcements. Visit my Website and look for the sign-up form in the left sidebar.

Tomorrow, look for my new release to be spotlighted at The Revolving Book.

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8 Responses to “Chicken and Bean Stew”

  1. This is a form of the French cassoulet. I used to make it all the time when I lived up north. You can also add sausage – I used the turkey sausage for an extra kick. It’s really a wonderful dish.

  2. If only I liked beans. It sounds savory!

  3. I’m thinking of using red beans and cannelloni because I’m thinking of using this for either a Friday night Shabbat meal, or Sat. lunch after Temple.

  4. A good recipe for sneaking more beans in my diet! Beans are so nutritious and full of fiber. Also, they provide inexpensive protein. Thanks for posting this. Yum.

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