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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