Chicken Bean Pot

• 1 tablespoon olive oil
• 2 chicken thighs
• 1/2 large onion, sliced in half moons
• 3 garlic cloves, peeled
• 1/4 cup dry white wine
• 8 ounces canned red beans (1/2 can)
• 8 ounces canned cannellini (1/2 can)
• 8 ounces canned black beans (1/2 can)
• 2 cups chicken broth
• 1/4 lb yucca root, peeled
• 1 large russet potato, peeled and halved
• 1 celery, chopped
• 10 baby carrots
• 8 ounces diced fire-roasted tomatoes (canned)
• salt & freshly ground black pepper

1. In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic; cook 2 minutes more.
4. Deglaze pot with wine.
5. Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
6. Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.

olive oil, chicken thighs, onion, garlic, white wine, red beans, cannellini, black beans, chicken broth, yucca root, russet potato, celery, carrots, tomatoes, salt

Taken from www.food.com/recipe/chicken-bean-pot-436086 (may not work)