Ingredients
| 1 | can | button mushrooms, sliced |
| ½ | cup | celery, sliced |
| ½ | cup | carrots, chopped |
| 1 | small | onion, cut into wedges |
| ½ | cup | green bell pepper, cut into strips |
| 4 | cloves | garlic, minced |
| ¼ | cup | olive oil |
| 1 | can | Hunt's Pork and Beans 390g |
| 1 | cup | diced tomatoes |
| 1 | whole | chicken, cut into 8 pcs |
| 3 | cups | chicken broth |
| ½ | cup | dry white wine |
| 2 | Tbsp | flour |
| 1 | tsp | sugar |
| 1 | tsp | dried oregano, crushed |
| 2 | pcs | bay leaf |
| ½ | tsp | salt |
| ¼ | tsp | pepper |
| 1 | Tbsp | butter (optional) |
| pasta or rice |
Procedure:
- Saute mushrooms, celery, carrot, onions, sweet pepper, and garlic in a saucepot with olive oil. Stir in the Hunt's Pork and Beans and canned diced tomatoes. Place chicken on vegetables.
- Combine broth, wine, flour, sugar, oregano, bay leaves, salt, and pepper.
- Pour over chicken in the saucepot. Cover and simmer for 1 hour until the chicken is cooked, then stir in butter.
- Serve the chicken over rice or cooked pasta.
