Thursday, September 16, 2010

Garlic Chicken with Italian Beans

Everybody here loves this recipe from Betty Crocker Slow Cooker. 


8 large thighs and drumsticks (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
1 medium bulb garlic, separated into cloves and peeled (about 15 cloves)
1 can (14 1/2 ounces) diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2 cup chicken broth
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
Basil pesto, if desired


1. Sprinkle chicken with salt and pepper.  Heat oil in 12 inch skillet over medium-high heat.  Cook chicken in oil over medium-high heat until brown on all sides; drain.

2. Place chicken and garlic in 3 1/2 to 4 quart low cooker.  Pour tomatoes and broth over chicken.

3.Cover and cook on low heat setting 7 to 8 hours or until chicken is no longer pink when centers of thickest pieces are cut.

4. Remove chicken from cooker; keep warm.  Skim fat from surface of juices in cooker.  Stir in beans; cover on low heat setting about 15 minutes or until heated through.  Serve chicken with beans and pesto.

Serve Italian inspired dish with chunks of crusty Iltalian bread, and provide small bowls of olive oil for dipping.  Add steamed broccoli spears for a tasty and colorful meal.

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