Roasted chicken and romano bean stew
55
- Prep Time15 mins
- Total Time35 mins
- Makes4 servings
Roasted chicken and romano bean stew. (Photo, Erik Putz.)
Take a break from the mid-week hustle with a hearty chicken stew you can sit down to in just over a half-hour.
Ingredients
8 chicken drumsticks, or skin-on bone-in thighs
1/4 tsp salt
1/4 tsp cayenne pepper
fresh pepper, to season
1 tbsp olive oil
2 minced garlic cloves
1 diced celery stalk
1 diced carrot
1 diced onion
227-g pkg cremini mushrooms, quartered
1 tsp minced fresh rosemary
1 tbsp tomato paste
2 cups low-sodium chicken broth
540-mL can romano beans, drained and rinsed
1/4 cup chopped parsley
Instructions
PREHEAT oven to 425F. Line a baking sheet with parchment. Spread chicken on prepared sheet and sprinkle with salt and cayenne. Season with fresh pepper. Roast in centre of oven, 15 to 20 min. Turn on broiler. Broil until skin is golden brown and crispy, 2 to 3 min.
HEAT a wide, shallow saucepan over medium-high. Add olive oil, then garlic, celery, carrot and onion, cremini mushrooms, and fresh rosemary. Cook for 5 min, then stir in tomato paste. Add low-sodium chicken broth and a romano beans. Continue cooking until vegetables are tender, about 15 min. Arrange chicken on top of stew and sprinkle with parsley.
Nutrition (per serving)
Calories 396, Protein 33g, Carbohydrates 27g, Fat 18g, Fibre 8g, Sodium 879mg.
Excellent source of Vitamin A.
