Italian Chicken and Bean Stew
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 778
- Total Fat
- 48
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 49
- Cholesterol
- 203
- Sodium
- 1599
- Total: 1 hr
- Active: 35 min
Ingredients
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine
2 cups low-sodium chicken broth
One 15-ounce can cannellini bean, rinsed and drained
One 14-ounce can diced tomatoes
1 teaspoon dried oregano
1/3 cup grated Parmesan, plus more for serving
Fresh oregano for garnish (optional)
Directions
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.