Ingredients Jump to Instructions ↓

  1. 6 large chicken thighs

  2. 2 tablespoon(s) salad oil

  3. Salt

  4. 3 medium celery stalks , sliced into 1-inch pieces

  5. 3 medium carrots , sliced into 1/4-inch pieces

  6. 1 large onion , chopped

  7. 1/4 teaspoon(s) black pepper

  8. 1 clove(s)

  9. garlic , mashed with garlic press or finely minced

  10. 1 can(s) (16-ounce)

  11. Italian-style stewed tomatoes

  12. 2 can(s) (16 ounces each) Great Northern beans , drained

  13. 1/4 cup(s) chopped fresh basil or 1 1/2 teaspoons dried basil leaves

Instructions Jump to Ingredients ↑

  1. Remove skin and fat from chicken thighs. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook chicken thighs and 1/4 teaspoon salt until chicken is golden brown on all sides, removing chicken thighs to plate as they brown.

  2. In drippings in Dutch oven, cook celery, carrots, onion, pepper, and 3/4 teaspoon salt, stirring occasionally, until vegetables are tender-crisp and golden brown. Stir in garlic; cook, stirring, 1 minute.

  3. Add stewed tomatoes, using spoon to break up tomatoes. Return chicken thighs to Dutch oven; over high heat, heat to boiling. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is tender and juices run clear when chicken is pierced with a knife.

  4. Remove chicken thighs to platter. Into vegetable mixture in Dutch oven, stir Great Northern beans and chopped basil; heat through.

  5. To serve, spoon white-bean and tomato ragoût around chicken thighs on platter.


Send feedback