November 5, 2007

Chicken and White Bean Stew

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.

Bon Appetit!


E&K said...

Sounds good! I look forward to trying it.

You with us said...

Yum! You are going to have to start a permanent recipe section on here. I guess I know what to make for dinner tomorrow.:)

Angie said...

Mmm! That does sound good. I'm not sure if my man would be fond of it, but I could give it a shot. I had to tell him the other day that no, it's not carrot and spinach pasta, it's just food coloring. (And now suddenly he'll eat it.) So I'm sure I can come up with something equally deceptive to get him to eat something as scrumptious as this.

Is it wrong to tell a white lie for the sake of his health and nutrition? ;)

You with us said...

Made this recipe tonight! Thanks for passing it on. I think I didn't chop the potatoes into small enough cubes, but it was still delicious. I used arugula because I love it and it gave a nice nutty flavor. Yea, Fall!