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
- In a 10-12-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.