Chicken and Beans

Cranberry beans grown in Half Moon Bay, a little sweet, very creamy and pretty colors, which unfortunately fades when cooked.

Recipe for 4-6 servings:
4 cups shelled cranberry beans, cooked
2 T olive oil
1 each yellow onion, medium diced
2 each large carrots, medium diced
4 cloves garlic, minced
1/2 cup red wine
2 each celery stalks, sliced
1 cups chicken stock
2 cups large diced fresh tomatoes
2 sprigs fresh thyme
1 whole chicken cut up

Place shelled beans in cold water to cover and bring to a boil and simmer until almost tender, about 20 minutes. Strain and reserve.
Meanwhile, brown the cut up chicken seasoned with salt and pepper.

Set aside.
Preheat oven to 350 degrees.
In a large oven safe pan, saute onions, carrots and garlic in olive oil, season with salt and pepper.
When the garlic is about to brown, deglaze the pan with wine and let it reduce by 1/2.
Add the celery, tomatoes, thyme sprigs, beans, chicken stock and bring to a boil. Place browned chicken on top and place in the oven for 30 to 40 minutes until chicken is cooked through and tender.
If it looks dry, add a bit more stock half way through cooking.
Remove chicken pieces from the top and mix the beans well and adjust seasoning with salt and pepper.