This is a great family meal and all done in one pot. Stewed tomatoes make the base of this hearty stew with green beans, navy beans, capers, sun-dried tomatoes, and olives making it healthy too.
Leave out the chicken for a great vegetarian and vegan option. Serve as is with some good bread, over rice, grains, or pasta.
Yield: 8-10 servings
1 can (15 ounce) navy beans, drained and rinsed
1 can (15 ounce) french cut green beans, drained
2 cans (15 ounce) diced or roasted tomatoes
1/2 cup Merlot or red wine (optional)
1 lb.skinless chicken breast
1 tbsp. basil oil or olive oil
1 tbsp. sun-dried tomatoes
2-3 garlic cloves, minced
2 tbsp. capers
2 tbsp. kalamata olives, pitted
Slice the chicken into medium dice.
Heat up a medium-sized skillet with the oil and heat to medium high. Add the chicken and cook stirring consistently until it starts to brown and the internal temperature reaches 165*F. Set the chicken aside and turn the heat down to medium low.Add the red wine and cook until 50% reduced.
In a medium-sized stew pot, add the reduced wine, tomatoes, navy beans, and green beans. Cover the pot and reduce heat to medium. Simmer for 15-20 minutes. Add the garlic, sun-dried tomatoes, olives, and capers. Add the chicken back in, stir well and cover. Cook 5-10 minutes and serve.
Let me know what you think in the comments below and happy cooking!