Chicken and bean stew

Ingredients:
2 Tbs olive or canola oil
2 strips bacon, chopped (optional, but if not using, you may need to add a skosh more oil))
3 cloves minced garlic
1 medium onion, chopped
1 bell pepper, chopped
2 ribs celery, sliced
1 package boneless, skinless chicken thighs (about 1 1/2 or 2 pounds)* cut into bite sized pieces
2 cans diced tomatoes (flavored is okay)
1 or 2 bay leaves
1 can chicken stock
1 or 2 cans cannelini or garbanzo beans, drained

chicken and bean stew

Instructions:

Heat oil over medium-medium high heat. Add chopped up bacon and saute until the bacon renders it’s fat. Add the garlic and vegetables and saute until the onion is translucent.

Add the chicken. Stir occasionally until the chicken pieces are opaque outside but not cooked through; about five minutes or so.  Add the tomatoes and bay leaf, and let return to a bubble.

Add chicken stock, and simmer for 20 minutes.

Add the beans and simmer until they are warmed through. Remove bay leaves and serve. 

Alternately, turn the heat down until you’re ready to eat, and add a bit of water if it gets too thick.

*Yeah, I know that boneless, skinless breasts are the darling of the health-conscious, but in a recipe like this?  Trust me on the thighs. They’re much more tender, flavorful and less dry than breasts. 

Posted by Mike on Tuesday, June 03, 2008 at 02:47 PM
Filed in: Soups & Stews • ◊ Permalink
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