Chicken and Cannellini Casserole Recipe
Ingredients
| Chicken thighs | 1 1/2 Pound | |
| Onion | 2 Tablespoon, diced | |
| Garlic | 1 Clove (5gm), minced | |
| Celery | 1/3 Cup (16 tbs), diced | |
| Tomato Paste | 2 Tablespoon | |
| 1 cup canned tomatoes, chopped, reserve juice | ||
| 1/4 teaspoon each oregano leaves and salt | ||
| Pepper | 1/8 Teaspoon | |
| Cannellini beans | 12 Ounce, drained | |
| 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.
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.
Chef
