Chicken Bean Pot

This is cooked the old-fashioned way - seasoned after cooking. This method ensures that each ingredient retains it's own individual flavor. This is the way our grandmothers cooked.

• Ready In: 1 hr 15 mins
• Serves: 4

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.