Skillet Chicken and Beans & Potatoes
Created by Judeka on August 26, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 1h
- Recipe #14017
Ingredients
- 2 tablespoons oil
- Salt & pepper
- 2 1/2 to 3 pounds chicken thighs
- 1 medium yellow onion, chopped
- 2 large garlic cloves, minced
- 2 cans (14 ounces each) cannellini beans, drained
- 2 cans (15 ounces each) whole potatoes, drained
- 1 can (28 ounce) whole tomatoes, chopped, undrained
- 2 tablespoons tomato paste
- 1/4 cup dry red wine (optional, I add it)
- 1 tablespoon dried tarragon
- 2 teaspoons garlic powder
- 1/4 teaspoon crushed red pepper
- Cooked rice
How to Make
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Step 1: In a 6-quart soup pot, (I have a really old huge cast iron pan that I use for this) heat oil over medium heat. Season chicken with salt & pepper. Brown in oil until well browned on each side, turning halfway through cooking, around 12 minutes. Remove to a plate.
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Step 2: In the same skillet that you cooked the chicken, add onion and the garlic, and saute about 3 minutes. Add in all the remaining ingredients; mix well. Place the chicken back into the skillet or pot. Bring to a boil then reduce heat to low and simmer around 45 minutes, or until chicken is tender and cooked through. Add in salt and pepper while cooking.
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Step 3: Serve with cooked rice.
Nutritional Facts
- Serving Size: 1 (746.3 g)
- Calories 847.8
- Total Fat - 54.8 g
- Saturated Fat - 13.8 g
- Cholesterol - 277.8 mg
- Sodium - 273.4 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 8.4 g
- Sugars - 11.1 g
- Protein - 53.1 g
- Calcium - 103.2 mg
- Iron - 4.8 mg
- Vitamin C - 52.4 mg
- Thiamin - 0.5 mg