- 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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
