Frugal Friday: Italian Chicken Stew

After freezing my, ahem, off last night at Kurt's softball game I am convinced that autumn is really here. More and more leaves are turning shades of crimson, and orange and though the days are still fairly pleasant the night air carries a familiar crispness. My iced lattes have long since turned to piping hot mug-fulls and I've started wanting tea in the afternoon to warm me up.
After a long summer of grilling and cold salads I find myself wanting warm meals to cozy up to. Fall means I can pull out the crock pot and make Pot Roast with wine or coffee. Lasagne starts sounding better and better. Soup with squash sounds so soothing. I keep wanting to braise things.
Braising is great and often very budget friendly since it usually uses cheaper cuts of meet but there isn't always time...or the necessary forethought. So how about a quick braising recipe that can be completed on the stove in under an hour or thrown in the crock pot and finished in minutes? Sounds good to me to. Now if I could just find a reason to get excited about the cold mornings...

Italian Chicken Stew, adapted from Everyday Italian

• 2 tablespoons olive oil
  
• 1 small onion, diced
• 1 carrot, sliced
• 2 stalks of celery, diced (optional cause I hate cooked celery)
• 1 clove of garlic, peeled but left whole
• 1 bay leaf
• 1 tsp. basil
• 1/2 tsp. thyme
• 1 tablespoons sun-dried tomato puree or tomato paste
  
• 1 (14 oz) can diced tomatoes with liquid
• 2 cups chicken broth
• 1/2 cup wine (optional, any kind you have)
  
• flour for dredging
• 2 bone-in chicken breasts
• 7 oz. canned white beans, rinsed and drained
  
• salt and pepper to taste
  
• minced parsley to garnish
  

1. In a large saute pan heat oil over medium heat. Add carrot, celery,onion and garlic clove, saute until onion is softened, about 5 minutes. Season with salt and pepper.
2. Add bay leaves, basil, thyme, tomato puree, diced tomatoes, broth and wine. Bring to a simmer and reduce heat.
3. Place green beans into stew. Dredge chicken in flour and place into sauce, pushing down into liquid. Continue cooking, uncovered, until chicken is almost cooked, about 20 minutes.
   
4. Remove chicken, cool 5 minutes and cut into bite size pieces (discarding bones and skin). Add chicken back to pot and add white beans. Cook chicken through. Sprinkle with parsley. Serve over egg noodles, rice or alone.
   *This could easily be placed in a slow cooker in the morning and be ready for dinner when you are.

Why is this frugal? I usually buy my chicken breasts on sale for $.99 a pound. Tomatoes can be bought cheaply at Costco. I make my own chicken stock.