Chicken and Cannellini Bean Stew

Heat 1 tablespoon of oil in a large pot or Dutch oven on medium heat. Season the chicken breasts with salt and pepper. Once the oil is heated, add the chicken and brown on each side. When your chicken has browned (it doesn’t have to be cooked through – you will cook it more later), remove it to a plate and set aside.

Add another teaspoon of oil to your pot, if needed, then add the onion, garlic, and celery. Cook until softened, about 5 minutes. Next, add the diced tomatoes, beans, chicken broth, parsley, oregano, and bay leaf. Return the chicken to the pot, along with the drippings. Cover the pot and bring to a boil, then lower the heat to low, and let simmer for 1 hour.

Remove the chicken and shred it, then return it to the pot to simmer an additional 15 minutes; adjust seasonings if necessary. Remove and discard the bay leaf. Serve with French bread and butter.

Enjoy!