Ingredients
6
slices bacon
2
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
2
tablespoons olive oil
2
large onions, chopped (2 cups)
2
cloves garlic, finely chopped
2
cups cubed (1/2 inch) unpeeled red potatoes
1/2
cup apple cider
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2
cans (15.5 oz each) great northern beans, drained
2
tablespoons chopped fresh parsley
Preparation
In 4- or 5-quart Dutch oven, cook bacon over medium heat 6 to 7 minutes, until crisp. Remove bacon with slotted spoon and drain on paper towels. Crumble bacon; set aside.
Sprinkle chicken with thyme, salt and pepper. Cook chicken in bacon drippings over medium-high heat about 6 minutes, stirring frequently, until no longer pink in center. Remove chicken and juices from pan to bowl; cover to keep warm.
Add oil to Dutch oven; reduce heat to medium. Cook onions and garlic in oil about 5 minutes, stirring frequently, until softened and lightly browned. Add 2 cups water, the potatoes, cider and tomatoes. Cook uncovered over medium heat about 20 minutes or until potatoes are tender. Stir in beans, bacon and chicken. Cover; simmer 5 minutes or until thoroughly heated. Sprinkle with parsley.
