A hearty and flavorful chicken stew with Mediterranean-inspired ingredients, perfect for a comforting meal.
Heat the olive oil in a non-stick skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Sear the chicken thighs until golden brown on both sides, then remove and set aside.
Searing locks in the juices and enhances flavor.
Add the chopped onion and diced bell pepper to the skillet and sauté until softened.
Stir frequently to prevent sticking.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the canned tomatoes, white wine, and dried oregano to the skillet, stirring to combine.
Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
Return the chicken to the skillet, cover, and simmer for 30 minutes until the chicken is cooked through.
Keep the heat low to maintain a gentle simmer.
Stir in the cannellini beans and cook for an additional 5 minutes.
Ensure the beans are heated through but not overcooked.
Garnish with fresh oregano sprigs before serving.
Adding fresh herbs at the end enhances the dish's aroma and presentation.
Serve the stew warm with your choice of side.
Pair with crusty bread or rice for a complete meal.
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