Stove-Top Chicken & Beans
Created by MomJenny2 on November 1, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 45-60m
- Recipe #15417
Ingredients
- Oil, for browning
- Salt and pepper (more to season at the end)
- 2 pounds chicken thighs (about 8)
- 1 yellow onion, chopped
- 1 large celery rib (finely diced)
- 4 garlic cloves (minced)
- 2 cans (28 ounces ounce) cannellini beans (drained, 14 ounce each can)
- 2 cans (30 ounces) potatoes (drained, whole potatoes, 15 ounce each can)
- 1 can (28 ounce) whole tomatoes (chopped, with juice)
- 1/3 cup dry red wine
- 1 can (10 ounce) chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon dried tarragon
- 1/4 teaspoon red pepper flakes (to taste)
How to Make
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Step 1: In a 6-quart soup pot, heat olive oil over medium heat. Sprinkle salt and pepper over chicken; brown on both sides (about 10-12 minutes) Remove the chicken to a bowl.
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Step 2: Add onion, celery and garlic and saute about 3 minutes; drain off excess liquid. Add remaining ingredients (using also the juice from the canned tomatoes). Add also the brown chicken; mix well. Bring to a boil then reduce heat to low and simmer about 45-60 minutes, or until the chicken is cooked through, mixing a few times during the cooking process.
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Step 3: Season with salt and pepper.
Nutritional Facts
- Serving Size: 1 (1001.7 g)
- Calories 778
- Total Fat - 39.1 g
- Saturated Fat - 10.4 g
- Cholesterol - 222.3 mg
- Sodium - 562.8 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 14.1 g
- Sugars - 16.6 g
- Protein - 48 g
- Calcium - 162 mg
- Iron - 6.1 mg
- Vitamin C - 76.4 mg
- Thiamin - 0.6 mg