Roasted chicken and romano bean stew

40

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Roasted chicken and romano bean stew

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
  • 33 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 18 g,
  • Fibre
  • 8 g,
  • Sodium
  • 879 mg.
  • Excellent source of
  • Vitamin A