Easy Chicken Cacciatore with White Beans
This Chicken Cacciatore with White Beans is so delicious, and I love that it's so easy! This recipe is perfect for a Sunday night dinner, and the leftovers will be even better the next day served over pasta or rice.
Servings: 6 servings
Calories: 489kcal
Ingredients
- 3 pounds boneless skinless chicken thighs
- 4 bay leaves
- 2 sprigs fresh rosemary
- 3 cloves minced garlic
- 1 cup red wine
- 1 cup flour
- 3 tsp salt
- 2 tsp pepper
- 3 tbsp Extra virgin olive oil
- 1 can Great Northern beans 14 ounce
- 1/2 cup water
- 24 ounces Bertolli Tomato & Basil Pasta Sauce 1 jar
Instructions
- Place chicken in a resealable plastic bag along with bay leaves, rosemary, garlic, wine, and a good pinch of salt and pepper. Marinate overnight or at least one hour.
- Preheat oven to 350°.
- Heat olive oil in a skillet. Dredge chicken thighs in flour and place in hot skillet, browning each piece of chicken on both sides.
- Once chicken is browned, place in oven safe pan with beans, water, and jar of Bertolli Riserva Balsamic Vinegar & Caramelized Onions.
- Stir gently so chicken is covered with sauce and beans.
- Place in oven for 45 minutes.
- Serve with crusty bread.
- Leftovers would be great the next day over pasta or rice.
Nutrition
Calories: 489kcal | Carbohydrates: 20g | Protein: 53g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 1336mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 3mg