Chicken and Cannellini Casserole
|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|
|Drained canned cannellini beans||12 Ounce|
|Parsley||2 Teaspoon, chopped|
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.