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French Country Chicken Stew
1/4 pound sliced bacon, diced
4 boneless chicken breast halves, cut into bite sized pieces
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1 can (14 oz) cut green beans
1 can (15 oz) kidney beans, drained
1 can (14 oz) stewed tomatoes
Cook bacon in a large skillet over medium heat until almost crisp. Add chicken, onion, garlic and thyme.
Continue cooking and stir often until onion is soft and chicken is cooked - about 5 minutes. Pour off drippings.
Add remaining ingredients and bring to a boil over high heat. Reduce heat to low. Simmer uncovered for 10 minutes.
Note: I recommend using the "no salt added" kidney beans and green beans.
What's cooking in your kitchen?