Chicken and Cannellini Beans

 

This dish brings back memories of my mother's cooking.  An easy one pot meal with tender chicken, beans, potatoes, onions, and tomatoes.  It's a hearty meal that is packed with flavor.

Ingredients

2 Tbs. olive oil
2 1/2 lbs. chicken thighs or drumsticks (about 8 pieces)
salt and pepper
1 onion, chopped
1 (14-ounce) can Cannellini beans *see note
4 potatoes, washed, peeled and cut in half
1 (28-ounce) can diced tomatoes, undrained
2 Tbs. tomato paste
2 tsp. tarragon
2 tsp. garlic powder
1/4 tsp. crushed red pepper

Directions

In a large pot or cast iron Dutch oven over medium heat, add oil.  

Season both sides of the chicken with salt and pepper. Place the chicken in the Dutch oven and cook for about 5 minutes, or until the chicken is browned.  Turn the chicken over and brown the other side. 

Add the onion, Cannellini beans, potatoes, tomatoes, tomato paste, tarragon, garlic powder and crushed red pepper.  Mix well.

Bring to a boil.  Cover, reduce heat to low and simmer about 30 minutes to 40 minutes, or until chicken is tender and cooked through. The internal temperature of the chicken should be 165°.

Notes

If you don't have Cannellini beans, you can use any white beans you like or add in some pinto beans, garbanzo beans, or even black-eyed peas.