Roasted chicken and romano bean stew

Prep 15 min
Total 35 min
Serves 4



chicken drumsticks, or skin-on bone-in thighs
1/4 tsp
1/4 tsp
fresh pepper, to season
1 tbsp
minced garlic cloves
diced celery stalk
diced carrot
diced onion
227-g pkg
cremini mushrooms, quartered
1 tsp
minced fresh rosemary
1 tbsp
2 cups
low-sodium chicken broth
540-mL can
romano beans, drained and rinsed
1/4 cup
chopped parsley


  • 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.


Calories 396, Protein 33 g, Carbohydrates 27 g, Fat 18 g, Fibre 8 g, Sodium 879 mg. Excellent source of Vitamin A
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