2 tablespoons olive oil
1/2 teaspoon salt
2 1/2 pounds chicken thighs or drumsticks (about 8 pieces)
1 onion, chopped
1 (14-ounce) can cannellini beans, drained (See Note)
2 (15-ounce) cans whole potatoes, drained and cut in half
1 (28-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons dried tarragon
2 teaspoons garlic powder
1/4 teaspoon crushed red pepper
Directions1.In a large pot or Dutch oven over medium heat, heat oil. Sprinkle salt over chicken and cook 10 minutes, or until browned on each side, turning halfway through cooking.
2.Add onion and saute about 2 minutes. Add remaining ingredients to chicken; mix well.
3.Bring to a boil then reduce heat to low and simmer 30 minutes, or until chicken is tender and cooked through.