- 3
- 50 mins
4.5/5
(19 Votes)
Ingredients
- 2 tablespoons 2 tablespoons olive oil
- 1/2 teaspoon 1/2 teaspoon salt
- 8 8 chicken thighs or drumsticks (about 2 pounds)
- 1 1 onion, chopped
- 2 (14-ounce) cans 2 (14-ounce) cans cannellini beans, drained (See Options)
- 2 (15-ounce) cans 2 (15-ounce) cans whole potatoes, drained
- 1 (28-ounce) can 1 (28-ounce) can whole tomatoes, chopped, undrained
- 2 tablespoons 2 tablespoons tomato paste
- 1 tablespoon 1 tablespoon dried tarragon
- 2 teaspoons 2 teaspoons garlic powder
- 1/4 teaspoon 1/4 teaspoon crushed red pepper
Preparation
Step 1
What To Do:
In a 6-quart soup pot, heat olive oil over medium heat. Sprinkle salt over chicken and cook 20 minutes, until browned on each side, turning halfway through cooking.
Add onion and saute about 2 minutes; drain off excess liquid. Add remaining ingredients to chicken; mix well. Bring to a boil then reduce heat to low and simmer 20 minutes, or until chicken is tender and cooked through.