- Prep Time
- 15 mins
- Total Time
- 1 h 35 m
- Serves
- 6 to 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 16
- boneless skinless chicken thighs
- 1/4 tsp
- salt
- 1 mL
- 1/2 tsp
- pepper
- 2 mL
- 4 slices
- bacon, finely chopped
- 1
- large onion, chopped
- 3
- carrots, peeled and diced
- 3 cloves
- garlic, minced
- 2 tbsp
- Italian Herb Seasoning Paste
- 30 mL
- 3 cups
- canned white kidney beans, drained and rinsed
- 750 mL
- 1 can
- stewed tomatoes
- 796 mL
- 1 cup
- reduced sodium chicken broth
- 250 mL
- 1/2 cup
- chopped fresh parsley leaves, divided
- 125 mL
Method
- Step 1
- Heat oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Working in batches, brown chicken on all sides and remove to a plate. Add the bacon, onion, carrots, garlic and herb paste to the pan. Sauté for 10 min. or until softened.
- Step 2
- Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 min. Divide evenly between two 12-cup (3 L) foil pans. If serving right away, cover with foil and bake for 30 min. Uncover, bake 15 min. longer, sprinkle with remaining parsley and serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 350
- Fat:
- 14 g
- Saturated Fat:
- 3 g
- Carbs:
- 25 g
- Fibre:
- 7 g
- Cholesterol:
- 85 mg
- Protein:
- 30 g
- Sodium:
- 820 mg
- Potassium:
- 320