Ww Chicken and White Bean Stew With Lemon and Sage

Submitted by Luvs 2 Cook

"Putting here for safe keeping. Serve with a salad or with steamed spinach. Enjoy! Serving: 1 chicken thigh with about 1 cup of bean mixture (6 points per serving) For some reason the amount stock will not save it is 3/4 c but I use more."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 4 (5 ounce) skinless bone-in chicken thighs
• 1 (15 ounce) can cannellini or (15 ounce) can navy beans, drained and rinsed
• 11 1⁄2 teaspoons salt
• 1⁄4 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 (14 1/2 ounce) can diced tomatoes
• chicken stock, reduced sodium
• 1 tablespoon minced fresh sage or 1 teaspoon dried sage
• 2 teaspoons grated lemon zest

directions

1. Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
2. Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
3. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
4. Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
5. Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
6. Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
7. Stir in lemon zest.

Reviews

[Bizzy-Bee]

This was a really nice recipe. I used rosemary instead of the sage, just personal preference. I also cut the lemon zest in half, as it is really strong and I didn't want to overpower the dish. I added 1/4 c of minced, fresh parsley with the zest at the end for some additional freshness and color. Really nice, complex flavors. I will make this again, perhaps adding a small amount of Italian sausage as a complement.