Chicken Bean Pot - cooking recipe

Ingredients

1 tablespoon olive oil
2 chicken thighs
1/2 large onion, sliced in half moons
3 garlic cloves, peeled
1/4 cup dry white wine
8 ounces canned red beans (1/2 can)
8 ounces canned cannellini (1/2 can)
8 ounces canned black beans (1/2 can)
2 cups chicken broth
1/4 lb yucca root, peeled
1 large russet potato, peeled and halved
1 celery, chopped
10 baby carrots
8 ounces diced fire-roasted tomatoes (canned)
salt & freshly ground black pepper

Preparation

In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
Add onions and cook until translucent, about 5 minutes.
Add garlic; cook 2 minutes more.
Deglaze pot with wine.
Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.