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Easy Chicken and Bean Ragout Recipe

Easy Chicken and Bean Ragout
Source: Kraft

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Ingredients

  • 1 Tbsp. oil
  • 1-1/2 lb. (675 g) boneless skinless chicken thigh s
  • 3 carrot s, sliced
  • 1 small onion , chopped
  • 2 tsp. dried thyme leaves
  • 1 can (28 fl oz/796 mL) diced tomatoes , undrained
  • 1/2 cup dry white wine
  • 3 cloves garlic , minced, divided
  • 1 can (14 fl oz/398 mL) Heinz Deep-Browned Beans with Pork & Tomato Sauce
  • 2 tsp. butter
  • 1/2 cup fresh whole wheat bread crumbs
  • 1 Tbsp. chopped fresh parsley
PREP TIME
30m
COOK TIME
4h
TOTAL TIME
4h30m
YIELD
6 servings, 1/6 recipe each

Instructions

  • 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Transfer chicken to slow cooker sprayed with cooking spray, reserving drippings in skillet.
  • 2. Add carrots and onions to drippings in skillet; cook 5 min., stirring occasionally. Add thyme; cook and stir 1 min. Add tomatoes, wine and 2/3 of the garlic; stir. Bring to boil, stirring occasionally; pour over chicken. Cover with lid.
  • 3. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours), adding beans for the last hour.
  • 4. Microwave butter and remaining garlic in medium microwaveable bowl on HIGH 20 sec. Add bread crumbs and parsley; mix well. Ladle stew into 6 serving bowls; top with bread crumb mixture.

Dinner

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A recipe from Kraft

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