Three Bean Chicken Stew

1 tb. oil

1 ¾ lb. boneless, skinless chicken, cut into chunks

1 chopped onion

14 oz. can chicken broth

3 15 oz. cans of beans-black, navy, and kidney

2 14 oz. cans diced tomatoes

1 c. sliced celery

1 c. sliced carrots

1 c. dry red wine

1 lg. bay leaf

1 tb. Italian herbs

1 c. smoked chicken breast, cubed

1 c. chopped fresh Italian parsley

1 c. chopped fresh cilantro

S/P

Heat oil in a large pot and brown chicken. Remove chicken and set aside. Saute onions until soft-add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs, and all chicken. Cover and simmer 40 minutes. Add parsley, cilantro, salt and pepper and simmer 5 more minutes.