Please a Crowd Stew
8:00 AM
What You Will Need:
4 lbs chicken thighs with skin and bones
2 (14.5 oz) cans of cannellini beans, drained and rinsed
1 (14.5 oz) can of diced tomatoes, drained
4 carrots, peeled and chopped into ½ inch chunks
1 large onion, chopped
2 T olive oil
3 garlic cloves, minced
2 (14.5 oz) cans of chicken broth
What You Might Have at Home:
½ cup flour
½ tsp salt
½ tsp pepper
Parmesan cheese
Dutch oven
Large bowl
Large plate
Tongs
Bowls
1) Preheat oven to 350˚.
2) Remove skin from chicken.
3) Add flour, salt and pepper to large bowl. Add chicken to flour to coat.
4) Heat olive oil in Dutch oven. Brown chicken then transfer to plate.
5) Add carrots and onion to Dutch oven and cook for 5 minutes over medium-high heat. Add garlic.
6) Add tomatoes and mix vegetable.
7) Place chicken overtop of vegetables and pour in broth. Bring to a boil, cover then transfer to oven. Cook for 20 minutes.
8) Remove Dutch oven. Add beans to stew. Cover again and move to oven for another 10 minutes or until completely cooked.
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