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Prep Time
15 mins
Total Time
40 mins
Serves
4

Ingredients

12 oz
skinless, boneless chicken thighs (about 4), chopped
375 g
1/4 tsp
salt
1 mL
2 tbsp
olive oil, divided
30 mL
1 pkg
(16 oz clamshell) Mirepoix Mix
250 g
1 tbsp
all-purpose flour
15 mL
1 can
diced tomatoes
398 mL
1 cup
reduced sodium chicken broth
250 mL
1 can
white kidney beans, rinsed and drained
540 mL
1/4 cup
halved and pitted black olives
60 mL
1/4 cup
finely chopped fresh basil
60 mL

Method

Step 1
Season chicken with salt. Heat half the olive oil in large skillet set over medium heat. Cook chicken for 8 to 10 min or until browned all over. Transfer to plate
Step 2
Heat remaining oil in same skillet. Add mirepoix mix. Cook, stirring, for 5 to 8 min, or until tender. Sprinkle evenly with flour. Cook for 1 min. Gradually stir in diced tomatoes and broth until smooth. Bring to a simmer. Add chicken back to pan along with beans and olives. Simmer for 20 min or until slightly thickened.
Step 3
Stir in basil. Serve immediately.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
350
Fat:
12 g
Saturated Fat:
2 g
Carbs:
34 g
Fibre:
9 g
Sugar:
7 g
Cholesterol:
60 mg
Protein:
32 g
Sodium:
900 mg