5 to 6 boneless skinless chicken breasts
1/3 cup all-purpose flour
3 Tbsp. olive oil
1 medium onion, cut into chunks
8 oz. fresh sliced carrots
1 tsp. chopped garlic
14.5 oz. can diced tomatoes with juice
14.5 oz. can low sodium chicken broth
1/4 cup dry red wine (or more if needed to moisturize)
15 oz. can cannelloni beans, drained and rinsed
Preheat oven to 350 degrees. Sprinkle flour on a plate and dredge chicken pieces to coat. Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken.
Bring to a boil. Turn off burner, cover pot, and cook in oven for 30 minutes. Add beans. Cook for 30 minutes more or until chicken is done. Serves 4 to 6.