4.4/5
(9 Votes)
Ingredients
- 8 ounce Kielbasa, bias-sliced
- 1 T. olive oil
- 1 1/2 cups diced onions
- 1/2 cup each diced carrot and celery
- 1 T. minced garlic
- 1 T. tomato paste
- 1/4 cup dry white wine
- 3 cups chicken broth
- 1 can diced tomatoes with juice (14.5 ounce)
- 1 sprig fresh rosemary
- 1 dried bay leaf
- 2 cups chopped cooked chicken
- Juice of 1/2 lemon
- Salt, black pepper and red pepper flakes to taste
Preparation
Step 1
Brown kielbasa in oil in a pot over medium heat 2 - 3 minutes. Transfer kielbasa to a paper-towel-lined plate.
Add onions, carrot, celery and garlic to pot; cover and sweat over medium heat,, stirring occasionally, until vegetables are soft, 7 - 8 minutes. Remove lid, increase heat to high and stir in tomato paste; cook 1 minute.
Deglaze pan with wine and simmer until nearly evaporated, 3 minutes.
Stir in broth, tomatoes, beans and liquid, rosemary, and bay leaf; simmer 10 minutes.
Add chicken and reserved kielbasa; simmer 3 minutes. Stir in lemon juice;, season with salt, black pepper, and pepper flakes. Remove bay leaf.
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