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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 4 |
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When I serve this entree at a dinner party, people always comment on the tender chicken and flavorfully seasoned beans. I sometimes fix it a day aheadit's as good as it is the first day it's made. Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
1 tablespoon canola oil |
1-1/2 cup chopped onion |
3 garlic cloves, minced |
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
1 can (29 ounces) diced tomatoes, undrained |
3 medium carrots, sliced 1/4 inch thick |
1 tablespoon chicken bouillon granules |
1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, brown chicken in oil; remove and set aside.
2. Saute onion and garlic in drippings until tender. Stir in remaining ingredients.
3. Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear. Yield: 4 servings.
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