1 (15 ounce) can kidney beans
1 (8 ounce) can garbanzo beans, drained
1 (8 ounce) can kidney beans, drained
1 pint chicken broth
1 pint heavy cream
1 pint diced onion
1 onion, sliced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
In a large stockpot, combine beans, garbanzo beans, kidney beans, chicken broth, heavy cream, diced onion, sliced onion, garlic, oregano and basil. Cover and simmer over medium heat for about 10 minutes.
Dredge the skin of the chicken in flour and whisk or toss to coat.
Preheat grill and oil over high heat.
Place chicken pieces on grill. Cook 2 to 3 minutes on each side of chicken, flipping every 5 minutes. Brush grill with oil, turning aside skin. Grill, uncovered, for about 20 minutes, turning again every 5 minutes.
Return chicken pieces to oven and grill for about 7 to 8 minutes on each side. Brush with remaining oil. Sprinkle with chili powder, salt and pepper. Reduce heat to medium low and simmer for about 5 minutes on each side. (Note: do not allow skins to burn.)
Remove chicken from oven and spoon broth onto the bottom of a 9x13 inch baking dish. Brush with chili powder, salt, pepper and additional chili powder if desired.
Bake uncovered for 40 to 50 minutes or until chicken is tender and bubbly. Garnish with parsley or basil and serve hot.