Chicken With White Beans

serves 4 ( 8 points +)

• 1 tsp. olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, chopped
• 1 T. flour
• 1 ( 14 oz) can diced tomatoes
• ½ c. fat-free chicken broth
• ¼ c. red wine
• 2 bay leaves
• salt and pepper to taste
• 4 ( 5-6 oz) skinless, bone-in chicken thighs
• 1 ( 15 oz) can cannellini beans, rinsed and drained
• 2 tsp. grated lemon zest

Heat oil in a nonstick skillet or Dutch oven. Add onion, garlic and carrots. Cook until onion is golden and carrots are crisp tender. Add flour and cook for 1 minute. Stir in tomatoes, broth, wine, bay leaves, salt and pepper. Bring to a boil; reduce heat, add chicken and cover. Simmer for 40-50 minutes until chicken is cooked through and carrots are tender. Stir in beans and lemon zest. Cook for 3 minutes or until heated through.

adapted from the Weight Watcher's Turn Around Cookbook