Ww Chicken and White Bean Stew With Lemon and Sage |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Putting here for safe keeping. Serve with a salad or with steamed spinach. Enjoy! Serving: 1 chicken thigh with about 1 cup of bean mixture (6 points per serving) For some reason the amount stock will not save it is 3/4 c but I use more. Ingredients:
4 (5 ounce) skinless bone-in chicken thighs |
1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, drained and rinsed |
11 1/2 teaspoons salt |
1/4 teaspoon black pepper |
1 teaspoon garlic powder |
2 teaspoons olive oil |
1 large onion, chopped |
3 garlic cloves, minced |
1 tablespoon all-purpose flour |
1 (14 1/2 ounce) can diced tomatoes |
chicken stock, reduced sodium |
1 tablespoon minced fresh sage or 1 teaspoon dried sage |
2 teaspoons grated lemon zest |
Directions:
1. Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
2. Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
3. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
4. Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
5. Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
6. Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
7. Stir in lemon zest.
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