Chicken Cacciatore

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 cup canned low sodium chicken broth
• 3 tablespoons flour
• 4 chicken leg quarters
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper
• 8 ounces mushrooms (drained from can or sauteed fresh)
• 1 large onion, cut into 1/4-inch wedges
• 1 teaspoon crushed dried rosemary
• 15 ounces cannellini beans, rinsed and drained
• 14 1/2 ounces diced tomatoes with basil, garlic, and oregano

Recipe

• 1 whisk together broth and flour. reserve.
• 2 sprinkle chicken with salt and pepper. in large nonstick skillet, cook chicken over medium-high heat until browned; turning halfway through (about 10-15 mins). remove to plate. discard all but 1 tbs drippings.
• 3 add mushrooms, onion, and rosemary to skillet. cook over medium-high heat until browned, stirring often (8-10 mins).
• 4 add beans, tomatoes, chicken and reserved broth mixture. bring to boil. reduce heat to medium-low. cover. cook until chicken is no longer pink near bone (20-25 mins).
• 5 serve over rice or noodles, if desired.