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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. 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.
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