Ingredients
- 2 teaspoons canola oil
- Four 5-ounce skinless boneless chicken thighs, trimmed of all fat
- 3 cloves garlic, minced
- 2 small carrots, chopped
- 1 celery stalk, chopped
- 1 onion, finely chopped
- 3/4 cup reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- One 14.5-ounce can petite diced tomatoes
- One 15.5-ounce can cannellini beans, rinsed and drained
- 1/4 cup chopped fresh basil
- 1 tablespoon grated lemon zest
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