Italian Chicken With Ham Basil Beans Food

ITALIAN CHICKEN AND BEAN STEW

Steps:

• Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
• Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
• Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.

ITALIAN WHITE BEAN CHICKEN

Steps:

• Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

ITALIAN CHICKEN WITH WHITE BEANS

Steps:

• Instructions.
• In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; season with salt and pepper. In a medium bowl stir together tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker. I'll bet you could make this with dry beans also, adding them here and maybe increasing the broth a little.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Turn off cooker and stir in beans. Cover and let stand for 10 minutes.Unless, of course, you added dry beans at the beginning-then skip this step.
• Using a slotted spoon, move chicken and vegetables to a serving dish, saving the cooking liquid. Drizzle chicken and vegetables with cooking liquid until moist. Top with Parmesan cheese.