Chicken Bean Pot

Name: Chicken Bean Pot
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
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

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Recipe by threeovens

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.

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READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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