Chicken and white bean stew

By á-162525

Ingredients

• 4 slices bacon, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 lb red potatoes, cut into cubes
• 1 – 32 oz container of chicken broth
• 1 whole rotisserie chicken
• 2 – 15.5 oz cans small white beans, rinsed
• 5 oz arugula (5 cups)
• salt and pepper

Preparation

Step 1

in large pot cook bacon about 5 minutes, do not crisp. Add the onion and garlic and cook stirring until softened about 5 minutes. Add the potatoes and chicken broth and simmer until potatoes are tender, about 15 minutes. Meanwhile, pull the meat off the chicken; discard the skin and bones. Add chicken and white beans to stew and cook until heated through. Just before serving add arugula and season to taste with salt and pepper.