Ingredients
-
4
-
1
-
2
-
1
-
32
-
1
-
2
-
5
-
-
-
-
-
-
-
Directions
Chicken and White Bean Stew, Hearty and delicious Adapted from Rachael Ray, the recipe takes a few shortcuts (like purchased rotisserie chicken and canned beans) to ensure it’s easy and quick 🙂 I picked up a loaf of Italian bread and made Recipe #113699 to go with it, which made for a simple, but comforting and tasty meal on a chilly night , LOVE this stew! It’s really flavorful and good for hot or cold weather We enjoyed it cold just as much as hot I added the juice of one lime to brighten up the flavor a bit , I added the juice of one lime to brighten up the flavor a bit
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Steps
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1
Done
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In a Large Soup Pot or Dutch Oven, Cook the Bacon Over Medium Heat Until Cooked, but not Crisp (about 5 Minutes). |
|
2
Done
|
Add the Onion and Garlic; Cook, Stirring, Until Softened (about 5 Minutes). |
|
3
Done
|
Add the Potatoes and Chicken Broth; Simmer Until the Potatoes Are Just Tender (about 15 Minutes). |
|
4
Done
|
Meanwhile, Pull the Meat Off the Rotisserie Chicken, Discarding Skin and Bones. |
|
5
Done
|
Add the Chicken and White Beans to the Stew; Cook Until Heated Through. |
|
6
Done
|
Just Before Serving, Stir in the Arugula and Season to Taste With Salt and Freshly Ground Black Pepper. |
