You are here

Chicken And Cannellini Casserole

admin's picture
Ingredients
  Chicken parts 1 1⁄2 Pound (Legs And Thighs)
  Onion 2 Tablespoon, diced
  Garlic 1 Clove (5 gm), minced
  Celery 1⁄3 Cup (5.33 tbs), diced
  Tomato paste 2 Tablespoon
  Canned tomatoes 1 Cup (16 tbs), chopped (Reserved Juice)
  Oregano leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Drained canned cannellini beans 12 Ounce
  Parsley 2 Teaspoon, chopped
Directions

Preheat oven to 350°F.
Dry chicken with paper towels.
Bake on rack in roasting pan 15 minutes, turning once.
Remove and discard skin.
Spray a saucepan that has an ovenproof handle, or a 1 1/2-quart flameproof casserole, with nonstick cooking spray.
Add onion and garlic to pan and cook until softened; add celery.
Stir in tomato paste; add tomatoes with reserved juice, oregano, salt, and pepper.
Bring mixture to a boil; reduce heat and simmer 5 minutes.
Add chicken and beans; stir to combine.
Cover and bake 15 minutes.
Remove cover and bake 5 minutes longer or until some of the liquid has evaporated and chicken is tender.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

Rate It

Your rating: None
4
Average: 4 (19 votes)