Saturday, January 24, 2009

Chicken and White Bean Stew

This was good! I saw it here.
The only thing I did different was add an extra can of beans.

Chicken and White Bean Stew
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two (or three) 15.5-ounce cans small white beans, rinsed
5 ounces arugula (5 cups).....I used fresh baby spinach instead
Salt and pepper

In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula (I did spinach) and season to taste with salt and pepper.

1 comment:

Anonymous said...

This looks delicious! Thanks so much for sharing.