Chicken Bean Pot

Name: Chicken Bean Pot
Ingredients: 1 tablespoon olive oil; 2 chicken thighs; 1/2 large onion, sliced in half moons; 3 garlic cloves, peeled; 1/4 cup dry white wine; 8 ounces canned red beans (1/2 can); 8 ounces canned cannellini (1/2 can); 8 ounces canned black beans (1/2 can); 2 cups chicken broth; 1/4 lb yucca root, peeled; 1 large russet potato, peeled and halved; 1 celery, chopped; 10 baby carrots; 8 ounces diced fire-roasted tomatoes (canned); salt & freshly ground black pepper

15 ingredients

6 steps

Ingredients

1 tablespoon olive oil
2 chicken thighs
1/2 large onion, sliced in half moons
3 garlic cloves, peeled
1/4 cup dry white wine
8 ounces canned red beans (1/2 can)
8 ounces canned cannellini (1/2 can)
8 ounces canned black beans (1/2 can)
2 cups chicken broth
1/4 lb yucca root, peeled
1 large russet potato, peeled and halved
1 celery, chopped
10 baby carrots
8 ounces diced fire-roasted tomatoes (canned)
salt & freshly ground black pepper

Directions

1

In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
2

Add onions and cook until translucent, about 5 minutes.
3

Add garlic; cook 2 minutes more.
4

Deglaze pot with wine.
5

Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
6

Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.