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Chicken Stew With Cannellini Recipe
|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)|
Serving size: Complete recipe
Calories 2403 Calories from Fat 824
% Daily Value*
Total Fat 92 g142%
Saturated Fat 16.6 g83%
Trans Fat 0 g
Cholesterol 793.7 mg
Sodium 7233.3 mg301.4%
Total Carbohydrates 129 g43%
Dietary Fiber 33.2 g133%
Sugars 28.6 g
Protein 279 g558%
Vitamin A 77.9% Vitamin C 144.3%
Calcium 63.8% Iron 116.3%
*Based on a 2000 Calorie diet
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.