Chicken and White Bean Stew Maile Carpenter   From Every Day with Rachael Ray March 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 25 min 4 slices bacon, finely chopped 1 onion, finely chopped 2 cloves garlic, finely chopped 1 pound red potatoes, cut into cubes One 32-ounce container (4 cups) chicken broth 1 whole rotisserie chicken Two 15.5-ounce cans small white beans, rinsed 5 ounces arugula (5 cups) Salt and pepper 1. In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes. 2. Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper.

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