QUICK CHICKEN & WHITE BEAN STEW

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 30 MINUTES

2 450 g

2 tsp 1

6 1 tbsp 1

1 strips bacon, thinly sliced boneless skinless chicken thighs, quartered vegetable oil onion, sliced cloves garlic, sliced chopped fresh thyme 227 g pkg cremini or button mushrooms, sliced 540 ml can navy beans, drained and rinsed 2 cups bottled strained tomatoes (passata) pinch each salt and pepper

2 green onions, sliced

2 tbsp chopped fresh parsley

1 tsp red wine vinegar

In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring, until fat begins to render, about 2 minutes.

Add chicken; cook, stirring, until browned, about 4 minutes. Using slotted spoon, transfer mixture to plate; set aside.

In same Dutch oven, heat oil over medium heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and thyme; cook, stirring, until fragrant, about 1 minute. Add mushrooms and 2 tbsp water; cook, stirring occasionally and scraping up browned bits, until mushrooms are tender and no liquid remains, 4 to 5 minutes.

Return chicken mixture and any juices to Dutch oven. Stir in beans, strained tomatoes, salt, pepper and ½ cup water; bring to boil. Reduce heat, cover and simmer until stew is slightly thickened and chicken is no longer pink inside, about 8 minutes. Remove from heat; stir in green onions, parsley and vinegar.

PER SERVING about 449 cal, 35 g pro, 14 g total fat (5 g sat. fat), 45 g carb (10 g dietary fibre, 8 g sugar), 101 mg chol, 418 mg sodium, 1,204 mg potassium. % RDI: 11% calcium, 48% iron, 4% vit A, 18% vit C, 40% folate.