Braised Chicken with White Beans

  • 56 oz (2 containers) Stock Options Roasted Chicken Stock
  • 1-1/2 cup dried white beans
  • 1 large onion, chopped
  • 3 whole chickens, split into leg, thigh and breast
  • 2 tbsp olive oil for searing
  • 2 tsp each (or 1 tsp dry) oregano, thyme, rosemary and parsley
  • 1/2 cup dry white wine
  • 3 large cloves garlic, minced
  • 6 roma tomatoes, diced medium
    (or 14 oz can, diced tomatoes with juice)
  • Salt and pepper

Preheat oven to 350. In an oven safe braising or roasting pan, bring stock to a boil on stovetop with white beans and chopped onion. Cover and reduce heat. Cook for 45 minutes to 1 hour. (Can be done ahead of time and chilled) 

Lightly season chicken pieces with salt and pepper.  Heat oil in a large skillet, sear chicken in hot oil on all sides until lightly brown (about 810 minutes). Transfer chicken to large braising pan, and add herbs, garlic, tomatoes, wine and bean mixture. Cover and cook in oven for about one hour. Chicken should be fall-off-the-bone tender.

Serves 6