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White beans cook into a hearty-rich broth for this one-pan chicken and vegetables skillet meal. Serve with crusty bread and a salad.
4 Servings
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2 strips bacon, diced
12 ounces red or white thin-skinned potatoes, cut into 1-inch pieces
1-2 leeks, cleaned and sliced (1 1/2 cups)
2 stalks celery, sliced
3 carrots, sliced 1/4-inch thick
1 tablespoon chopped garlic
1 teaspoon chopped fresh or crushed dried rosemary
1 teaspoon dried thyme
1 1/4 cups reduced sodium chicken broth
1 1/4 pounds chicken breasts, cut into 1-inch pieces
1 can (15 ounce) small white beans, rinsed and drained
2 tablespoons chopped parsley
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