Quick Chicken and White Beans Skillet Supper
By Rosemary Mark. White beans cook into a hearty-rich broth for this one-pan chicken and vegetables skillet meal. Serve with crusty bread and a salad.
INGREDIENTS
- 2 strips bacon, diced
- 12 oz red or white thin-skinned potatoes, cut in 1-inch pieces
- 1-2 leeks, cleaned and sliced (1 1/2 cups)
- 2 tiges stalks celery, sliced
- 3 carrots, sliced 1/4-inch thick
- 1 tbsp garlic, chopped
- 1 tsp dried rosemary, chopped fresh or crushed
- 1 tsp thyme, dried
- 1 ¼ cup chicken broth, reduced sodium
- 1 ¼ lb chicken breast, cut in 1-inch pieces
- 1 can (15 oz.) small white beans, rinsed and drained
- 2 tbsp parsley, chopped
DIRECTIONS
In a 10 or 12 inch skillet with lid, cook bacon (uncovered) until crisp. Remove from pan; drain fat, reserving 1 tablespoon in pan.
- Add potatoes, leeks, celery, carrots, rosemary and thyme. Cook 3-5 minutes on medium-high heat until softened, adding 1/4 cup chicken broth when vegetables start to brown. Stir, scraping up browned bits.
- Add remaining broth, chicken and beans. Bring to a simmer; cover and cook 15-20 minutes or until chicken is cooked through and vegetables are tender. Uncover and simmer briefly to thicken sauce if desired.
- Serve in shallow bowls topped with reserved bacon and parsley.