I briefly mentioned this recipe when I talked about quinoa, and I'm honoring the requests to share. Unfortunately, I failed to take a picture the last time I made it.
French Country Supper
Chicken thighs (bone-in)
2 cans white beans, rinsed and drained
1 can diced tomatoes with basil, garlic, and oregano
1 bell pepper, chopped
1 small onion, chopped
2 tsp dried basil
Place all the ingredients in a crock-pot. It's okay if the chicken is straight from the freezer, mine usually is. Cook on high all afternoon or on low all day.
I posted earlier about how I often serve this dish with quinoa. We used to eat it with couscous until we eliminated wheat. I often eat the leftovers by themselves; it's sort of a stew consistency with chicken pieces and beans in the yummy juices.
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