I was going to email my friend this recipe, but I thought I may as well just put it on our blog so you all can try it if you want, too! It's a recipe from Rachael Ray's magazine, and it's warm, rich and hearty, a good fall dinner.
Chicken and White Bean Stew
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 lb. red potatoes, cut into cubes
32 oz. chicken broth
1 whole rotisserie chicken, pulled apart (I just boiled a couple chicken breasts and shredded them)
2 15.5-ounce cans small white beans, rinsed
5 oz. arugula (I used spinach)
Salt and pepper
In a lg. soup pot 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.
Add the chicken and beans to the stew and cook until heated through. Just before serving, stir in the arugula (or spinach) and season to taste with s&p.