Chicken and Green Bean Stew



8 boneless skinless chicken thighs (1 lb)
2 tbsp all-purpose flour
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp each salt and pepper
1 can (28 oz) stewed tomatoes
1/2 cup sodium-reduced chicken stock
2 cups green beans, trimmed and halved
2 tbsp minced fresh parsley
1 tbsp balsamic vinegar
12 oz medium curly egg noodles, cooked

1. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, about 5 minutes. Remove and set aside.
2. Add remaining oil to pan; sauté onion, garlic, oregano, salt and pepper over medium-high heat until onion is softened, about 4 minutes.
3. Add tomatoes and chicken stock; bring to boil, stirring and scraping up any browned bits. Return chicken to pan. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 12 minutes. 4. Add green beans; cook, uncovered, over medium-high heat until tender-crisp and sauce is thickened, about 10 minutes. Stir in parsley and vinegar. Serve with noodles.

Servings: 4

Canadian Living Test Ktichen