Friday, March 14, 2014

White Bean Chicken Cacciatori

Comfort food at it's best!

1 tablespoon pure, extra virgin Olive oil
1 small clove garlic, diced
1/4 cup diced, thick sliced bacon
3 scallions (green onions), thinly sliced
2-4 chicken legs or 2-3 thighs (depending on size)
1/4 teaspoon celery salt
1/4 cup white wine or apple juice
1 pint glass jar home canned tomatoes (I do not advise the use of canned tomatoes in tins, use fresh if you have to)
1 1/2 teaspoon Italian Seasoning
1 Bay leaf
1 can cannelini beans (drained and rinsed), or 1 1/2 cup cooked beans.

Put the oil into a pan with the garlic and bacon, sliced scallions and chopped rosemary and fry (med high) for a couple of minutes. Remove the vegetables.

Add the chicken pieces, sprinkled with the celery salt, browning on both sides (about 4-5 minutes on each side).

Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and herbs. Put the lid on and let the pan simmer on low to med/low for 20 minutes.

Remove the chicken pieces to cool a bit. Drain, wash and add a can of cannellini beans, remove the meat from the chicken legs, and cut into bite-sized pieces, add back and serve when the beans have warmed through.

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