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 ⓘ
Instructions
- In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
- Add onions and cook until translucent, about 5 minutes.
- Add garlic; cook 2 minutes more.
- Deglaze pot with wine.
- Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
- Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.
Nutrition & Diet Analysis (per serving)
718
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).