CAROLYNN’S PANTRY

White Bean and Chicken Ragout

2 chicken thighs, skinless

2  small carrots, cut into 1/2-inch rounds

2 med. celery stalks cut into 1/2-inch slices

1/4  med. onion, chopped

1 small bay leaf

1 sprig parsley

1 clove garlic

1 sprig thyme

3 black peppercorns

1 cup cannellini beans, cooked

1 Roma tomato, chopped

1 teaspoon herbes de Provence

1/2 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon extra-virgin olive oil

1 tablespoon chopped parley

Zest of 1 lemon

I. Place chicken thighs in medium saucepan; add cool water to cover. Add carrots and next seven ingredients; bring to a simmer. Cook over low heat 15 to 20 minutes or until tender.

2. Remove chicken from saucepan; let cool 5 minutes.

3. Drain vegetables;  reserve stock.  Discard bay leaf, garlic, thyme, parsley and peppercorns. Return vegetables to saucepan.

4. Pick chicken from bone; add bite-sized pieces to saucepan with vegetables. Stir in beans and tomato. Add herbes de Provence, salt and pepper.

5. Stir 1 cup stock into mixture; simmer 5 minutes.

6. Divide stew between 2 bowls; drizzle olive oil over each. Garnish with chopped parsley and lemon zest.

Makes 2 servings

Calories    283          Total Fat    6 g          Sat. Fat     <1 g

Carbs      36g            Protein    24 g         Fiber:...... 1Q g