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Chicken and White Bean Stew
Nb persons: 8
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| 8 | Roma tomatoes, peeled, halved, seeded ,diced |
| 2 1/2 tbsp | extra-virgin olive oil |
| 2 tsp | chopped fresh thyme |
| 3/4 tsp | salt |
| 1/2 tsp | freshly ground black pepper |
| 1 cup | chopped onion |
| 8 cloves | garlic, minced |
| 3/4 cup | chopped carrots |
| 3/4 cup | chopped celery |
| 45 ounces | great Northern beans, cooked, rinsed and drained |
| 6 cups | vegetable broth, low-sodium |
| 2 | whole chicken breasts, 4 lobes total |
Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.)
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