2 1/2-3 lbs boneless skinless chicken thighs |
2 (16 ounce) cans white beans, drained and rinsed (navy beans or great northern beans) |
1 cup white wine |
1/2 cup chicken broth |
1 cup diced sweet onion |
8 ounces chopped carrots |
1 (15 ounce) can diced tomatoes, undrained |
2 garlic cloves, minced |
1 teaspoon celery seed |
1 teaspoon dried rubbed sage |
1 teaspoon dried thyme leaves |
1 tablespoon parsley flakes |
1 bay leaf |
1 tablespoon sea salt |
1/2 teaspoon white pepper |
1/2 cup water or 1/2 cup chicken broth |
6 tablespoons all-purpose flour |