1 can (15.5oz) cannellini beans, drained and rinsed
4 boneless, skinless chicken thighs or 2 chicken breasts
Pink Himalayan Sea Salt & ground black pepper
Cut chicken into 2” pieces and place in a zip lock bag. Mix 1/4 cup Tuscan Herb Olive Oil and Sicilian Lemon White Balsamic Vinegar and pour over chicken. Flip bag a few times and place in refrigerator to marinate at least 30 minutes.
Add 1 Tbsp Tuscan Herb Olive Oil to large, deeper skillet on medium heat. Cook carrots and celery for 3-4 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add tomatoes, tomato sauce or paste, stock, basil, bay leaf, and thyme. Drain chicken from marinade and discard marinade. Add chicken to skillet and stir to be sure that it is separated and covered. Cook about 5-10 minutes until chicken is done. Add beans and simmer until chicken is cooked and sauce is somewhat reduced and thick, about 10-15 minutes.