Chicken and Chili Stew

8 chicken drumsticks -- about 2 pounds

1 small onion

3 cloves garlic

16 ounces canned cannellini beans, canned white

kidney beans or canned pinto beans Salt Fresh ground pepper 1 tablespoon oil

2 tablespoons chili powder

1 pint cherry tomatoes

1/4 cup chopped fresh coriander leaves

GARNISHES - USE ANY OR ALL: Monterey jack cheese -- grated Jalape?o chilies -- chopped Black olives Sour cream Scallions Green bell pepper Tomatoes

PREPARATION: Cut off the knobby drumstick joint and scrape around the bone to free tendons. Chop the onion. Mince the garlic. Drain and rinse the beans. Sprinkle the chick en with salt and pepper. Heat the oil in a 4-quart soup kettle or dutch oven. S aut? the chicken over high heat until golden brown on both sides, about 6 minute s. Reduce heat to medium, stir in the onion, garlic, and chile powder, and cook until vegetables are softened, about 3 minutes. Add the tomatoes and 1/4 cup w ater. Cover and simmer, and season to taste with salt and pepper.

Recipe can be made a couple of days ahead. Cool and refrigerate uncovered until thoroughly chilled.

SERVING: Reheat stew over low heat if made ahead, and stir in coriander. Serve with any or all of the suggested garnishes.