Monday, October 22, 2012

Chicken Bean Veggie Stew

8 pieces boneless, skinless, chicken thighs, cut into bite size pieces
1 cup white Navy beans
1 large carrot, cut into bite size pieces
1 large red potato, peel and cut into bite size pieces
1 red onion, cut into bite size pieces
2 large garlic cloves, crushed
Handful fresh parsley, chopped
1 tablespoon fresh sage, chopped
1/2 cup Extra virgin olive oil
Sea salt and black pepper
4 cups water
1/4 cup good drinking dry white wine
2 tablespoons organic chicken bouillon paste

Preheat oven to 350 F

Add all the ingredients into a large casserole dish. Lightly seasoned with sea salt and black pepper. Close and bake for three hours.

To serve, drizzle extra virgin olive oil and fresh lemon juice over the top with fresh parsley.


Lisa @ Lisa's Dinnertime Dish said...

This sounds so delicious Mia! I can't believe how easy it is to make, I'm definitely going to have to give this a try! :)

Shema George said...

I love your recipes as they are really healthy...Very nice idea of using organic bouillon paste to boost the taste...I will buy that too. Colorful and healthy recipe!

gordon&catherine said...

It Looks like there are tomatoes in it?
Looks yummy

Mia said...

Thank you so much! I threw in a few tomatoes towards the end for color. :)

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