Chicken Stew With Cannellini
|Chicken parts||2 1⁄2 Pound|
|Salt||2 Teaspoon, divided|
|Olive oil||1⁄4 Cup (4 tbs) (Progresso)|
|Garlic||1 Clove (5 gm), crushed|
|Canned crushed tomatoes||16 Ounce (1 Can, Progresso)|
|Wine vinegar||1⁄3 Cup (5.33 tbs) (Progresso)|
|Basil leaves||1⁄2 Teaspoon, crushed|
|Canned white kidney beans||19 Ounce (Progresso Cannellini, 1 Can)|
Sprinkle chicken with 1 teaspoon of the salt.
In a large skillet heat olive oil until hot.
Add chicken, a few pieces at a time, so they are not crowded.
Saute until brown on all sides.
Remove to a plate and reserve.
Drain off all but 1 tablespoon of the oil.
Saute for 1 minute.
Stir in tomatoes, wine vinegar, basil and remaining 1 teaspoon salt.
Return chicken to skillet, skin side up.
Spoon tomato mixture over chicken.
Simmer, covered, until chicken is cooked, about 40 minutes.
Drain and rinse cannellini.
Add to skillet.
Simmer until beans are hot, about 5 minutes.