Ingredients for Ww Chicken And White Bean Stew With Lemon And Sage
- Chicken Thighs
- Cannellini
- 1/2 tsp salt
- Black Pepper
- 1 tsp garlic powder
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- All Purpose Flour
- Diced Tomatoes
- Chicken Stock
- Fresh Sage
- Lemon Zest
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How to Make Ww Chicken And White Bean Stew With Lemon And Sage
- Season 1 lb boneless, skinless chicken thighs with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
- Add chicken thighs and cook, turning once, until browned on both sides, about 6 minutes.
- Transfer chicken to a plate.
- Add 1 tsp olive oil to the Dutch oven.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened, about 5 minutes.
- Add 2 cloves garlic, minced, and cook, stirring constantly, until fragrant, about 30 seconds.
- Add 2 tbsp all-purpose flour and cook, stirring constantly, until lightly browned, about 1 minute.
- Stir in 1 (28 ounce) can crushed tomatoes and 3/4 cup (or more, to desired consistency) chicken broth.
- Bring to a boil, stirring constantly to scrape up any browned bits from the bottom of the pot.
- Add the cooked chicken, 1 (15 ounce) can cannellini beans (drained and rinsed), and 1 tbsp fresh sage, chopped.
- Reduce heat to low, cover, and simmer until chicken is cooked through and tender, about 20 minutes.
- Stir in the zest of 1 lemon before serving.
Nutrition Information (Approximate per serving)
Sodium
283 g
Sugar
18g
Fat
32g
Carbs
11g
